Name: Mini cream cheese tarts
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 24
Ingredients: 4 filo pastry sheets; 50g butter, melted; 1 tablespoon caster sugar; FILLING; 250g cream cheese, softened; 125g sour cream; 1/3 cup caster sugar; 1 teaspoon vanilla essence; 1 lemon, grated zest, 1/4 cup juice; 1 tablespoon boiled water; 1 teaspoon powdered gelatine; ½ punnet strawberries, thinly sliced; 1 passionfruit pulp

These mini cream cheese tarts are simple and require only a few ingredients, making them an excellent choice for a quick dessert or a party treat.

Note: this recipe requires 1-2 hours of chilling time in addition to the cooking times mentioned.

After more high tea recipes?

Ingredients

4 filo pastry sheets

50g butter, melted

1 tablespoon caster sugar

FILLING

250g cream cheese, softened

125g sour cream

1/3 cup caster sugar

1 teaspoon vanilla essence

1 lemon, grated zest, 1/4 cup juice

1 tablespoon boiled water

1 teaspoon powdered gelatine

½ punnet strawberries, thinly sliced

1 passionfruit pulp

Method

Preheat oven to moderate, 180° C. Lightly grease a 24-hole mini muffin pan.

Layer filo sheets, brushing each with butter and sprinkling with sugar. Brush top layer with butter. Cut filo stack into 24 equal squares. Line muffin holes with pastry, buttered side down.

Bake 6-8 minutes, until lightly golden and crisp. Cool in tray 5 minutes. Transfer to a wire rack to cool completely.

FILLING

In a small bowl, using an electric mixer, beat cream cheese, sour cream, sugar and vanilla until smooth. Beat in finely grated zest and juice.

Pour water into a small jug. Sprinkle gelatine over and whisk vigorously with a fork to dissolve. Whisk into cream cheese mixture.

Pour mixture evenly among cases to fill. Chill 1-2 hours, until set. Top with strawberries and passionfruit to serve.

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