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Individual Strawberry Cheesecake Tarts | www.happyhealthymotivated.com
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Strawberry Cheesecake Tart

Ingredients

for the crust

  • 100 g all-purpose flour
  • pinch of salt
  • 50 g sugar
  • 25 g cold butter cubed
  • 25 g cold lard cubed
  • 2 tablespoons cold water

for the ganache

  • 100 g chocolate
  • 80 g heavy cream

for the cheesecake filling

  • 250 g at room cream cheese
  • 200 g white sugar
  • 1 teaspoon vanilla extract
  • fresh strawberries sliced length-ways

Instructions

  • Begin by making the crust. Preheat the oven to 180C/355F and combine the flour, salt and sugar in a medium-sized bowl. Add the butter and lard and rub in with your fingers until the mix resembles breadcrumbs.
  • Starting off with just 1 tablespoon, pour in tiny amounts of water and mix until a good dough forms. Add more water if the mix is too dry.
  • Knead the dough for a few minutes on a lightly-floured surface before rolling out to about a 1cm thickness. Sprinkle flour over your tart pans then cover it with your dough. Trim the edges and try to make it as neat as possible.
  • Blind bake the tart crusts for 20 minutes or until golden-brown.
  • Whilst the crust is baking, make the chocolate ganache. Break the chocolate into squares and place them in a small bowl.
  • Heat the cream in a saucepan over a medium heat and pour it over the chocolate when it begins to boil. Leave for 5 minutes before mixing together to ensure all the chocolate is completely melted.
  • Spread the chocolate ganache over the base of the slightly cooled tart cases and refrigerate until set.
  • To make the filling, mix together the cream cheese, sugar and vanilla extract. Spread on top of the chocolate ganache and top with the sliced strawberries. Leave in the fridge for another hour or so until set.