Months ago, my sister told me she had to do a project for school: she and her colleagues would have to create a recipe video and she asked for my help. :)
The kids – they’re twenty years old, I call them kids – came to my house on a Saturday and we had an amazing afternoon together. We recorded the video – actually, they recorded me making tartlets – and it was a lot of fun (and a lot of work, too).
By the end of the session, I served cake and cookies to my guests and they told my sister that from that moment on they wanted to do all the future projects at my house. :D
So here it is: the video and the recipe right after it. I hope you enjoy watching my freckled hands in action! :)
Lemon cheesecake tartlets
slightly adapted from the always beautiful Donna Hay magazine
100g digestive cookies
30g unsalted butter, melted and cooled
1 cup cream cheese, room temperature
1/3 cup granulated sugar
¼ cup sour cream*
pinch of salt
½ teaspoon vanilla extract
finely grated zest of 1 lemon
Butter six 8cm-tartlet pans (with removable bottoms). Place the cookies in a food processor and blitz until ground. Add the butter and process to combine. With your fingertips, press the mixture into the pans and refrigerate for 30 minutes.
Preheat the oven to 150°C/300°F. In a medium bowl, whisk together the cream cheese, sugar, sour cream, salt, vanilla and lemon zest. Whisk in the egg, then pour it over the base. Bake for 15 minutes or until slightly firm. Cool completely then refrigerate for 1 hour.
Dust with icing sugar, pop with the raspberries and serve.
* homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning; refrigerate for a creamier texture)