25 min

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

For the Pastry
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
  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.
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  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.
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  14. Top the tartlets with the prepared raspberries.
  15. Heat the redcurrant jelly until soft and brush over the raspberries to glaze.
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