Raspberry Cheesecake Tarts

Raspberry Cheesecake Tarts

These desserts are perfect for a dinner party or buffet.

Prep time
10
mins
Cooking time
15
mins
Serves
6
Per serving
134
kcal

Ingredients

  • 150g  extra light low fat cream cheese  
  • 100g  reduced-fat mascarpone cheese  
  • 30  fresh raspberries  
  • 3  sheets of filo pastry  
  • 6 small mint sprigs, optional  
  • Rapeseed oil spray  
  • 1 tsp  icing sugar, plus a little extra for dusting  
  • dash of vanilla essence  

Method

  • Preheat the oven to 180C, 350F, Gas Mark 4.
  • Cut each sheet of pastry into 6. Take a small pattytin or 6 ramekin dishes and line with the pastry, spraying each filo squarewith oil spray and overlapping each square
  • Place a little piece of scrunched up greaseproofpaper into each tart to stop the pastry lifting during cooking and bake in theoven for 12-15 minutes until golden brown.
  • Remove from the oven and allow to cool completely.Carefully lift each tart case and discard the greaseproof paper.

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