Cream Cheese Tartletts With Cherries in Reed Wine

from "Yue's Handicrafts" -

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• Cherries

• 350  g cherries
• 160  ml red wine
• 4  tablespoons sugar
• 1⁄2 lemon

• Pastry

• 40  g unsalted butter
• 30  g caster sugar
• 1  egg white
• 50  g  ground almonds
• 110  g plain flour
• 10  g milk
• 1⁄4 lemon peel

• Filling

• 2  eggs
• 130  g cream cheese
• 90  g caster sugar

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.