Last weekend, I saw a recipe which I couldn’t resist: tartlet cheesecake and you make your own pastry from scratch! It’s a recipe that calls for lemon and poppy seeds which are lovely together. I love a really tart lemon poppy seed loaf!
This lemon cheesecake tartlet is really, really good! The cheesecake just melts in your mouth and the pastry is soft with a hint of lemon tartness mixed with the poppy seeds. It is a Yotam Ottolenghi recipe published in The Guardian Weekend last week. For the non-UK blog visitors, it’s a magazine which comes out every Saturday with The Guardian newspaper.
It’s very easy to make but it takes awhile for the tarts to be ready.
For the poppy seed pastry you need:
- 170 g plain flour plus extra
- 50 g icing sugar
- 90 g cold butter, diced
- 1/2 tbsp grated lemon zest
- 1 tbsp poppy seed
- 1/8 tsp salt
- 1 free-range egg yolk
- about 1 tbsp cold water
For the cheesecake you need:
- 200 g cream cheese (I used extra light Philadelphia cream cheese, perhaps it would set better if I used the full-fat version? I’ll let you know next time!)
- 60g caster sugar
- 2 small free-range eggs
- 90 g sour cream
- 2 small lemons for 50 ml lemon juice and 1 tbsp zest
- butter for brushing the tins
- icing sugar to sprinkle
- mixing bowls
- lemon juicer and zester
- shallow muffin tins or tartlet tins or silicone bakeware
- rolling pin
- food processor
- hand whisk
- baking beans
What to do:
- Make the pastry by putting the flour, sugar, butter, zest, poppy seed, and salt in a food processor and let it mix for a bit. Then mix the egg yolk and just enough water so that it’s all together.
- Take the pastry out, wrap in a cling wrap and put it in the fridge for 30 minutes.
- Pre-heat oven to 160˚C. Grease the baking tin or silicone bakeware with butter.
- Flour your work space and roll out the pastry until it’s about 1/2 cm thick.
- Cut circles- the recipe says 8 but I manage to get a dozen out of my pastry. Line the tin with pastry circles. The put it back on the fridge for 20 minutes.
- Line each pastry case with baking parchment and fill it with baking beans. Bake for 15 minutes until golden. Take out of the oven, remove the beans out and let the pastry cool down. Lower the oven temperature to 150˚C.
- Now to make the cheesecake – whisk the cream cheese and sugar until smooth. Add the sour cream, lemon juice and zest.
- Fill the pastry cases with cream cheese to the top and bake for 15 minutes until it has set.
- Leave to cool then chill for about an hour before removing from the tin.
- Dust with icing sugar before serving, if you like.