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Hot Cross Lemon Cheese Tarts
is a modern British recipe for a classic twist on the traditional hot cross bun, these being tarts of cream cheese and egg cooked on a lemon curd base in a shortcrust pastry shell and which are finished with pastry crosses. The full recipe is presented here and I hope you enjoy this classic British version of: Hot Cross Lemon Cheese Tarts.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Makes:
12
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesBritish Recipes
This is a classic modern British recipe for lemon-flavoured cream cheese tarts baked on a lemon curd base in a shortcrust pastry shell that's topped with a pastry cross for Easter.
Ingredients:
250g
sweet shortcrust pastryshortcrust pastry
2 tbsp lemon curd
100g full-fat cream cheese (or you can use my
home-made cream cheese recipe to prepare your own)
2 large eggs
75g caster sugar
finely-grated zest of 1/2 lemon
75g plain flour
a little milk
icing sugar, for dusting
Method:
Prepare the shortcrust pastry then turn out onto a floured work surface and roll out. Use a 7.5cm fluted round cutter to cut out 12 circles from the pastry (but reserve the scraps). Press the pastry into the wells of a 12-hole patty tin. Prick the bases with a fork then arrange 1/2 tsp lemon curd in the base of each tart.
Combine the cream cheese, eggs, sugar, lemon zest and plain flour in a bowl. Beat well until smooth then divide this mixture between the pastry cases.
Now bring the pastry scraps together and turn out onto a floured work surface. Roll out thinly then cut into 1cm wide strips. Brush the base of these with a little milk then arrange in a cross shape across the centre of tach tart.
Brush the tops with milk then transfer to an oven pre-heated to 180°C and bake for between 20 and 25 minutes, or until the tops are golden brown.
Allow to cool in the tins for 15 minutes then transfer to a wire rack to cool completely. Dust with icing sugar before serving.
If stored in an air-tight tin, they will keep for 2 or 3 days.
