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Cream Cheese Tartletts With Cherries in Reed Wine

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“from "Yue's Handicrafts" -”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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