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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups crushed cookie crumbs or 1 1/2 cups sugar |
4 tablespoons melted butter |
1 (8 ounce) package cream cheese |
1/4 cup sour cream |
2 eggs |
1 teaspoon cardamom |
1 (14 1/2 ounce) can apricot halves, drained,juice reserved |
1 cup strawberry, halved |
1 cup raspberries |
1 cup blueberries |
1/2 cup granulated sugar |
1/2 cup red currant jelly |
2 tablespoons cornstarch, dissolved in 1/4 cup water |
1 teaspoon rose water |
Directions:
1. Preheat the oven to 350°F.
2. Combine the cookie crumbs and butter.
3. Pat onto the bottom of 4 (6-inch) tart pans.
4. Bake for 5 minutes until lightly golden.
5. Set aside.
6. In a medium bowl, beat the cream cheese, sour cream, eggs, and cardamom.
7. Mix with an electric mixer until combined.
8. Fill the tart pans and bake for 15 minutes, until set.
9. Let cool in the refrigerator for 15-30 minutes.
10. Just before serving, remove the tarts from the refrigerator and the tins and arrange with the apricots, strawberries, raspberries, and blueberries in a decorative manner on top of the cheesecake.
11. In a medium saucepan, heat the reserved apricot juice, sugar, and red currant jelly, until the jelly dissolves.
12. Raise the heat and cook until the mixture starts to boil around the edges.
13. Stir in the cornstarch mixture slowly until the mixture reaches a glaze consistency.
14. Stir in the rose water and remove from the heat.
15. With a pastry brush, gently glaze the tarts, and serve.
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