Lavender and lemon cheesecakes

Name: Lavender and lemon cheesecakes
Yield: Makes 24 tartlets
Cuisine: United Kingdom
Ingredients: 150 ml/5 fl oz/⅝ cup double cream; 50 g/2 oz/½ stick unsalted butter, melted; grated zest and juice of 1 large lemon; 25 g/1 oz/1 tablespoon lavender sugar; 25 g/1 oz/1 tablespoon caster sugar; 115 g/4 oz/⅔ cup ground almonds; 3 egg yolks; 225 g/8 oz sweet short crust pastry

Preparation info

Makes
24
tartlets

Difficulty
Easy

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Based on traditional English cheesecake recipes, such as Maids of Honour, there is no cheese in the recipe, but the lemon juice curdles the cream, giving the same effect.

Ingredients

225 g/8 oz sweet short crust pastry
115 g/

Europe
United Kingdom
Pastry
Dessert
Vegetarian

Method

Butter and flour 2 trays of tartlet moulds.

Line the tart cases with the pastry. Mix the rest of the ingredients in the order given, making sure that everything is thoroughly blended before adding the cream. Spoon into the pastry cases and bake for 15 to 20 minutes in a preheated oven at