These mini lemon buttersnap tarts are made with a simple biscuit base filled with deliciously tangy lemon jelly cheesecake filling.
Ingredients
- 85g lemon jelly
- 250g Butternut Snap cookies
- 250g cream cheese
- 1/2 cup condensed milk
- Lemon rind, to garnish
Method
-
Step 1Combine jelly crystals with 1 cup boiling water. Stir to dissolve then refrigerate until cool and just starting to set. Don’t let it become firm.
-
Step 2Preheat oven to 180C. Place cookies over the holes of two 12-cup patty pan trays. Bake for 8-10 minutes until cookies have softened, being careful not to let them burn. Remove from oven and use a spoon to gently push the softened cookies into the patty pans to create a rounded tart case.
-
Step 3Set aside to cool.
-
Step 4Using hand-held beaters, beat cream cheese and condensed milk until smooth. Add cooled jelly and mix until combined. Pour into cooled cookie shells and refrigerate until set.
Recipe Notes
There are 21 cookies in a packet. You may have a little bit of lemon cheesecake mixture left after filling them all.
Allow the jelly mixture to cool before adding it to the cream cheese, but it’s important not to let it set or the mixture will be chunky.
Recipe and photo by Greer Worsley.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register