These tartlets are summer on a plate for me. I often make double the quantity of pastry and freeze half for a speedy dessert option. The hazelnut pastry is also very good with a chocolate filling.

Hazelnut, Raspberry & Limoncello Cheesecake Tartlets

INGREDIENTS

For the Pastry

• 250g of hazelnut pastry, see basics

For the Cheesecake

• 250g cream cheese
• 100g icing sugar
• ½ tsp finely grated lemon rind
• 25ml Limoncello
• 150ml double cream

For the Topping

• 200g fresh raspberries
• 2 tbsp redcurrant jelly

METHOD

1. Grease the sides and base line six 10cm fluted tartlet tins.
2. Roll out the pastry on a work surface, lightly dusted with flour, as thinly as possible.
3. Cut out six disks and use to line the tins.
4. Prick the bottoms with a fork and leave to rest for 20 minutes in the fridge.
5. Preheat the oven to 180C/160C fan.
6. Line the tartlets with baking parchment and fill with baking beans. Bake for 15 minutes, remove the baking beans and parchment paper and continue baking for another 5 – 10 minutes until golden.
7. 
8. Remove from the oven and leave to cool for 10 minutes, and then take the pastry cases out of the tins to cool completely on a wire rack.
9. To make the filling, beat together the cream cheese and sugar to soften.
10. Stir in the grated lemon rind and Limoncello.
11. Beat the cream to a soft peak and fold into the cheese mixture.
12. Divide the mixture between the tins and smooth the tops. Refrigerate for 2 hours.
13. 
14. Top the tartlets with the prepared raspberries.
15. Heat the redcurrant jelly until soft and brush over the raspberries to glaze.
16.