1/2 quantity biscuit pastry (see below)
185 g (6 oz) packaged cream cheese
3 tablespoons caster sugar
1 teaspoon kirsch
1 punnet strawberries, cleaned and hulled
1/2 cup redcurrant jelly
185 g (6 oz) packaged cream cheese
3 tablespoons caster sugar
1 teaspoon kirsch
1 punnet strawberries, cleaned and hulled
1/2 cup redcurrant jelly
method
1. Make pastry.
2. Roll out thinly and cut into rounds to line 12 tartlet tins.
3. Press well into tins and prick with a fork.
4. Bake in a moderate oven 180-190°C (350-375°F) for 8 to 10 minutes until cooked.
5. Turn onto a wire rack and cool.
6. Beat cream cheese and sugar until creamy, blend in kirsch.
7. Spread a heaped teaspoon of cream filling into tartlet cases and top with whole or halved strawberries, depending on size.
8. Heat redcurrant jelly until melted and brush over strawberries to glaze.
9. Leave until set before serving.
4 tablespoons caster sugar
1/2 teaspoon vanilla essence
1 egg yolk
2 cups plain flour
1 teaspoon baking powder
raspberry jam
1. Beat butter, sugar and vanilla essence until light.
2. Add egg and beat well.
3. Sift flour and baking powder and mix into butter mixture.
4. Knead lightly on a floured board
2. Roll out thinly and cut into rounds to line 12 tartlet tins.
3. Press well into tins and prick with a fork.
4. Bake in a moderate oven 180-190°C (350-375°F) for 8 to 10 minutes until cooked.
5. Turn onto a wire rack and cool.
6. Beat cream cheese and sugar until creamy, blend in kirsch.
7. Spread a heaped teaspoon of cream filling into tartlet cases and top with whole or halved strawberries, depending on size.
8. Heat redcurrant jelly until melted and brush over strawberries to glaze.
9. Leave until set before serving.
Biscuit pastry
125 g (4 oz) butter4 tablespoons caster sugar
1/2 teaspoon vanilla essence
1 egg yolk
2 cups plain flour
1 teaspoon baking powder
raspberry jam
1. Beat butter, sugar and vanilla essence until light.
2. Add egg and beat well.
3. Sift flour and baking powder and mix into butter mixture.
4. Knead lightly on a floured board
serving amount
yield: 12
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