Cream Cheese Tartletts With Cherries in Reed Wine |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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from Yue's Handicrafts - Ingredients:
350 g cherries |
160 ml red wine |
4 tablespoons sugar |
1/2 lemon |
40 g unsalted butter |
30 g caster sugar |
1 egg white |
50 g ground almonds |
110 g plain flour |
10 g milk |
1/4 lemon peel |
2 eggs |
130 g cream cheese |
90 g caster sugar |
Directions:
1. Cherries: Wash and dry the cherries. In a small pot, heat the wine, lemon juice & sugar until sugar dissolved over low heat. Add the cherries & bring to boil. Turn off heating & leave it to cool down. It's best to make this 1 day in advance, & it can be stored in fridge & used within 2-4 weeks.
2. Pastry: In a large bowl, beat butter with sugar until fluffy. Add egg white & beat to mix. Sift in the ground almond & plain flour, mix to combine. Add milk & lemon peel, mix to combine. Wrap the dough in plastic film & refrigerate for several hours (2-4 hours). Roll the dough into 2mm thick & fill the moulds, make holes with forks & bake in a preheated oven at 150'C for 10 minute Let the tart shells cool completely on a wire rack.
3. Filling: Combine all ingredients & stir until smooth.
4. Arrange cherries on the tart shells, pour in the filling. Bake in a preheated oven at 160'C for 20-30 min or until golden colour. Serve hot or cool as you like.
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