Strawberry Cheesecake Tart

Ingredients:

Tart

  • 130g unsalted butter 
  • 60g caster sugar
  • 2 lemon zest 
  • 2 egg yolks
  • 220g cake flour 
  • 30g ground almonds

Baked Cheesecake

  • 300g cream cheese
  • 100g mascarpone cheese
  • 80g sugar
  • 10g corn starch
  • 2 eggs
  • 80g double cream
  • 80g Greek yogurt
  • 1 lemon zest
  • 1.5tbsp lemon juice

Cream

  • 100g cream cheese 
  • 100g mascarpone cheese 
  • 35g sugar 
  • 160g double cream 
  • 2tsp vanilla extract

Strawberry Cream

  • 150g strawberries
  • 30g sugar
  • 2tsp lemon juice
  • 100g double cream
  • 15 strawberries

Equipment:

  • 10 small tart tins
  • Electric mixer
  • Sieve
  • Wilton #234 piping nozzle (see tips for an alternative)
  • Piping bag
  • Pie weights
  • Grater
  • Mixing bowls
  • Spatula

Prep time:

2hrs

Cooking time:

35mins

Refrigerating time:

5.5hrs

Steps:

Tart

  1. Preheat the oven to 180°C.
  2. Mix 130g of unsalted butter, 60g of powder sugar and lemon zest from 2 lemons in a mixing bowl.
  3. Add 2 egg yolks, mix well.
  4. Sift 220g of cake flour and 30g of ground almonds into the mixture, mix with a spatula.
  5. Roll the dough into a cylindrical shape, wrap tightly with a plastic wrap and refrigerate the dough for an hour.
  6. Split the dough into 10 equal portions, press them firmly into the bottom of each of the tart tins and up the sides.
  7. Refrigerate the dough in the tart tins for half an hour.
  8. Line the inside of the tart crust with aluminium foil then fill with pie weights, bake at 180°C for 10-15mins.

Baked Cheesecake

  1. Preheat the oven to 150°C.
  2. Mix 300g of cream cheese, 100g of mascarpone cheese and 80g of sugar until the mixture is smooth.
  3. Add 10g of corn starch and 2 eggs into the batter, mix well.
  4. Mix 80g of double cream and 80g of Greek yogurt in a separate bowl, add into the batter and mix well.
  5. Add lemon zest from 1 lemon and 1.5tbsp of lemon juice into the batter, mix well.
  6. Remove the aluminium foil and the pie weights from the tart crust.
  7. Pour the same amount of batter into each of the tart tin, bake at 150°C for 20-25mins. Refrigerate for 4 hours.

Cream

  1. Put 100g of cream cheese, 100g of mascarpone cheese, 35g of sugar, 160g of double cream and 2tsp of vanilla extract into a mixing bowl.
  2. Whisk with an electric mixer until the cream starts to thicken and leave light marks when the mixer is swirled around.

Strawberry Cream

  1. To make strawberry purée, add 100g of strawberries, 20g of sugar and 2tsp of lemon juice into a small pan. Turn on low heat for the purée to simmer.
  2. Whisk 100g of double cream, 4tbsp of cooled strawberry purée and 10g of sugar with an electric mixer until you can see a firm peak when the electric mixer is lifted.

Assembling the Cheesecake Tarts

  1. Chop 5 strawberries in half from top to bottom.
  2. Spread a layer of cream onto the baked cheesecake.
  3. Place a strawberry into the middle of the tart onto the cream for each of the 10 tarts.
  4. Spread the rest of the cream on top of the strawberries to make a mountain shape.
  5. Pipe the strawberry cream onto the tarts using Wilton #234 nozzle.
  6. Top each of the cheesecake tarts with half of a strawberry.
Tips
  • To test if the cheesecake is done or not, use a spoon to knock gently on the side of the cake pan. If the cheesecake wobbles, keep it in the oven for longer. If not, the cheesecake is done.
  • If there is any strawberry purée left, it could be used as a jam to spread on toasts or used in other dessert recipes.
  • If you don’t have Wilton #234 nozzle, alternatively you could cut a small opening in disposable piping bags to pipe swirls around the cheesecake tarts.
  • If you don’t have any piping weights, you could use beans or rice as a substitution.