adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Honey tarts with berry ripple
0 Likes
Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Bake mini cheesecakes and top with fruity cream.
Ingredients:
  • 180g plain sweet biscuits
  • 20g (1/4 cup) desiccated coconut, toasted
  • 100g unsalted butter, melted
  • 250g cream cheese, at room temperature
  • 170g (2/3 cup) sour cream
  • 200g frozen raspberries
  • 180g (1/4 cup) Red Raspberry Fruit Spread
  • Whipped cream, to serve
Instructions:
  • Pulse biscuits in a food processor until finely crushed. Add coconut and butter, then pulse until blended. Press mixture into 8 round 8.5cm (base measurement) fluted tart tins using a straight-sided glass. Chill on a baking tray in the fridge for 30 minutes.
  • Preheat the oven to 160C. In a bowl, use an electric beater to mix the cream cheese and honey until smooth. Add the egg and beat until combined. Mix in the sour cream. Divide the mixture into prepared tins and bake for 20 minutes, or until just set in the center. Turn off the oven and cool the tarts with the door ajar for 1 hour. Chill in the fridge for an additional hour before serving.
  • Combine the raspberries and jam in a small saucepan and cook over medium heat for 5 minutes until it boils and thickens. Strain the mixture through a fine sieve into a bowl and allow it to cool.
  • Swirl sauce into cream for a marbled look, then spoon over tarts.

Similar Recipes