Recipes / Président / Mini Raspberry Cream Cheese Tarts

Mini Raspberry Cream Cheese Tarts


Preparation time: 20 minutes

Cooking time: 40 minutes


  • 1 roll short crust pastry
  • 1 x 230g tub President Plain Thick & Smooth Cream Cheese, softened
  • 80g icing sugar
  • 2 tsp lemon juice
  • 50ml cream
  • 1 egg yolk
  • Raspberries
  • Icing sugar


  1. Grease 6 mini tart cases (12cm diameter tart cases).
  2. Gently cut out and press the short crust pastry into each. Ensure to leave a little lip around the top as they will shrink.
  3. Poke holes in the base with a fork then place them in the fridge to chill for 30 minutes.
  4. Preheat the oven to 180C.
  5. Place a piece of baking paper in each tart case and fill with baking beans or rice. Bake in the oven for 15 minutes until slightly golden. Remove the beans and paper from each and bake for a further 5 minutes.
  6. Meanwhile, make the cream filling.
  7. When the tart cases come out the oven, turn the oven down to 170C.
  8. Carefully fill each one with the cream cheese mixture. Return them to the oven and bake for about 10-15 minutes, until the cream cheese is almost set.
  9. Remove from the oven and allow to cool.
  10. Top with fresh raspberries and a light dusting of icing sugar.