Cream Cheese Tartletts With Cherries in Reed Wine

Ingredients

• 350 g cherries
• 160 ml red wine
• 4 tablespoons sugar
• 12 lemon
• 40 g unsalted butter
• 30 g caster sugar
• 1 egg white
• 50 g ground almonds
• 110 g plain flour
• 10 g milk
• 14 lemon peel
• 2 eggs
• 130 g cream cheese
• 90 g caster sugar

Instructions

1. Cherries: Wash and dry the cherries.
2. In a small pot, heat the wine, lemon juice & sugar until sugar dissolved over low heat.
3. Add the cherries & bring to boil.
4. Turn off heating & leave it to cool down.
5. It's best to make this 1 day in advance, & it can be stored in fridge & used within 2-4 weeks.
6. Pastry: In a large bowl, beat butter with sugar until fluffy.
7. Add egg white & beat to mix.
8. Sift in the ground almond & plain flour, mix to combine.
9. Add milk & lemon peel, mix to combine.
10. Wrap the dough in plastic film & refrigerate for several hours (2-4 hours).
11. Roll the dough into 2mm thick & fill the moulds, make holes with forks & bake in a preheated oven at 150'C for 10 minute Let the tart shells cool completely on a wire rack.
12. Filling: Combine all ingredients & stir until smooth.
13. Arrange cherries on the tart shells, pour in the filling.
14. Bake in a preheated oven at 160'C for 20-30 min or until golden colour.
15. Serve hot or cool as you like.