Traditional English Custard Cheesecake Tarts
Delight your taste buds with these exquisite Maids of Honour - Traditional English Custard Cheesecake Tarts. A perfect combination of creamy custard and a buttery pastry that will leave you craving for more.
Ingredients
| 2 | sifted all-purpose flour |
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| 6 | tablespoons cold unsalted butter, diced |
| ⅓ | cup vegetable shortening, in teaspoonfuls (use a good shortening such as Crisco) |
| 2 | large eggs, beaten |
| 2 | teaspoons lemon juice |
| ⅛ | teaspoon rose water (optional) or orange flower water (optional) |
| 1 | pinch salt |
| 1 | vanilla bean (or 1 teaspoon vanilla extract) |
| ½ | cup heavy cream, plus 2 tablespoons |
| ¼ | cup unsalted butter |
| 2 | tablespoons granulated sugar |
| ¼ | cup ground almonds |
| 1 | large egg, beaten |
| 2 | teaspoons finely minced fresh lemon zest |
| 1 | tablespoon fresh lemon juice |
| ¼ | teaspoon rose water (optional) or orange flower water (optional) |
| fresh ground nutmeg | |
| icing sugar, for dusting |
Instructions
| 1. | Preheat the oven to 425F degrees. |
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| 2. | In a mixing bowl, combine the sifted all-purpose flour, cold diced butter, and vegetable shortening teaspoonfuls. Cover the bowl and place it in the freezer for 10 to 15 minutes. |
| 3. | Meanwhile, in a separate bowl, refrigerate the beaten eggs, lemon juice, optional rose water or orange flower water, and a pinch of salt. Using a food processor or by hand, blend the fats and flour until the pastry starts coming together. Be careful not to over-blend. Gradually add the liquid mixture while blending until the pastry forms. Transfer the pastry onto a floured surface, knead lightly, shape into two discs, wrap them, and chill in the refrigerator for 30 minutes before rolling. |
| 4. | While the pastry chills, prepare the filling. Split the vanilla bean and scrape the seeds into a saucepan with the cream, heating it until just below boiling. Remove the bean, add butter, sugar, ground almonds, beaten egg, lemon zest, lemon juice, and optional rose water or orange flower water. Allow the filling to rest for about 10 minutes. |
| 5. | Roll out half of the pastry, cut out 12 rounds, and line a tart or muffin pan. Fill the cases with half of the custard filling, leaving space for it to rise when baking. Sprinkle with nutmeg, then bake in the preheated oven for 15-20 minutes until golden and puffy. |
| 6. | Let the tarts cool in the pan before transferring them to a wire rack. Dust the tops with icing sugar. |
| 7. | Repeat the process with the remaining ingredients once the pan has cooled. Serve the tarts slightly warm for the best experience. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 141.9 kcal |
| Protein | 2.2 g |
| Fat | 10.7 g |
| Carbohydrates | 9.5 g |
| Fiber | 0.4 g |
| Sugar | 1.2 g |
Published on Jul 19, 2024 by Luminița