This recipe is best with
Recipe Ingredient
- Tart Shell
- 125g Anchor Tinned Butter
- 150g Castor Sugar
- 50g Eggs
- 400g All Purpose Flour
- Raspberry Jam
- 150g Raspberry Jam
- Cheesecake Mixture
- 500g Anchor Cream Cheese
- 100g Castor Sugar
- 50g Eggs
- 25g Anchor Unsalted Butter
Instructions
- Preheat oven to 170C
- In a bowl, mix Anchor Unsalted butter and sugar together until light and fluffy.
- Add in eggs and mix well.
- Add in the flour and mix until everything comes together.
- Rest the dough for 30 minutes before pressing into tart mould (10-15g each depending on size).
- Bake for 20 minutes and keep aside to cool.
- Pipe Raspberry Jam into the tart and keep aside.
- In a bowl, soften Anchor Cream Cheese with sugar and mix until light and fluffy.
- Add in the softened butter and mix evenly.
- Mix in the egg and mix well.
- Pipe over the jam and bake for 7 to 10 minutes.
Tart Shell
Cheesecake Mixture
