Lemon Cheesecake Tartlets
|Lemon curd||4 Tablespoon|
|Soft cheese||400 Gram (2 tubs, 200 gram each)|
|Summer fruit sauce||6 Tablespoon (bottled)|
|Sweet tartlet cases||8 (ready made)|
|Blueberries||4 Ounce (100 gram)|
|Raspberries||4 Ounce (100 gram)|
|Icing sugar||1 Tablespoon (for dusting)|
|Mint sprigs||2 (for serving)|
1. Beat the lemon curd into the soft cheese until smooth. Pour 1 tsp summer fruit sauce into each tartlet case, then top with a spoonful of the curd mixture (set aside the remainder).
2. Carefully mix the berries together, then pile onto the tarts. Stir the cassis into the remaining sauce (you can make the tarts and sauce up to this stage, then chill them for 2-3 hrs).
3. Dust tarts with icing sugar. Drizzle the sauce over serving plates with a teaspoon and spoon remaining cheesecake mix in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese mix. Add a sprig of mint for extra flourish.