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Strawberry cheesecake tarts with raspberry coulis

  • 1:00 Prep
  • 0:20 Cook
  • 6 Servings

Ingredients

  • Melted butter, to grease
  • 250g pkt plain sweet biscuits
  • 1/2 teaspoon mixed spice
  • 110g butter, melted
  • 250g light cream cheese
  • 125g (1/2 cup) sour cream
  • 60ml (1/4 cup) honey
  • 1 teaspoon vanilla essence
  • 1 egg
  • 125g punnet raspberries
  • 3-4 teaspoons pure icing sugar
  • 250g punnet small strawberries, hulled, thinly sliced
  • Double cream, to serve

Method

  • 1
    Preheat oven to 180°C. Brush six 2cm-deep, 12cm (base measurement) fluted tart tins, with removeable base, with melted butter. Process biscuits and mixed spice in a food processor until fine crumbs form. Add the butter and process to combine. Divide among prepared tins. Use the back of a teaspoon to press the biscuit mixture over the base and side of each tin. Place on a baking tray and place in the fridge for 10-15 minutes or until just firm.
  • 2
    Use an electric beater to beat the cream cheese in a small bowl until smooth. Beat in the sour cream, honey and vanilla until well combined. Add egg and beat until smooth. Divide cream cheese mixture among tart cases and smooth the surfaces. Bake for 15-20 minutes or until just set. Transfer to a wire rack to cool. Place in fridge for 4 hours to chill.
  • 3
    Blend the raspberries and icing sugar in a blender until smooth. Strain through a fine sieve into a jug to remove seeds. Discard the seeds.
  • 4
    Divide tarts among plates. Top with strawberries. Serve with cream and coulis.

Source: taste.com.au

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