LEMON and CREAM CHEESE TARTLETS with RED FRUITS

Let's Cook

1. Step 1.

   Make the sweet pastry: Place the cold diced butter, flour, and salt in a food processor. Pulse until the mixture resembles breadcrumbs. Add the icing sugar and egg yolks, then pulse just until the eggs are incorporated. Scrape the dough out, wrap tightly in clingfilm, and chill in the refrigerator for at least 30 minutes.

2. Step 2.

   Lightly grease 10 individual tart pans (7.5cm/3in). On a lightly floured surface, roll out the chilled pastry to a thickness of 5mm/¼in. Cut out circles with a pastry cutter slightly larger than the pans, then line the pans with the pastry, pressing gently into the edges. Chill the lined pans in the refrigerator for at least 30 minutes.

3. Step 3.

   Preheat the oven to 200°C/400°F/gas mark 6. Line each pastry case with a piece of baking parchment or foil and fill with baking beans or pie weights. Blind bake for 7 minutes. Remove the parchment and beans, then return the cases to the oven for another 4–5 minutes, until light golden-brown and completely dry. Reduce the oven temperature to 160°C/325°F/gas mark 3.

4. Step 4.

   While the pastry cases are baking, prepare the filling: In a bowl, break the whole eggs and add the caster sugar. Beat until smooth. Add the requesón or cream cheese, double cream, ground cinnamon, lemon zest, and lemon juice. Whisk together until the mixture is smooth and well combined.

5. Step 5.

   Pour the filling mixture into the baked pastry cases, dividing evenly. Bake at 160°C/325°F/gas mark 3 for 20–25 minutes, until the filling is just set (it should be firm to the touch but still slightly jiggly in the center). Remove from the oven and let the tartlets cool completely in the pans on a wire rack.

6. Step 6.

   Once cooled, dust the tartlets with icing sugar. Decorate with the red fruits (raspberries, strawberries, blueberries, etc.) and serve.