Grated rind of one large Lemon
100 g caster sugar
20g softened butter
250 g packet of cream cheese, Philly is good.
30 g plain flour
240 g thickened cream
1 1/2 sheets ready rolled puff pastry.
Weigh castor sugar into TMX bowl, add strips of lemon peel. Zap5 seconds/ speed 9. Scrape down.
Add butter, and cheese, mix 1 minute/ speed 4
Add eggs and plain flour, mix 1 minute / speed 4
Add cream, mix 10 seconds/ speed 4
Set aside in a bowl.
To get thin and crispy cases I use Bill Grangers method that he uses for his Portuguese Custard Tarts.
This method eliminates the need to blind bake the pastry.
THE FILLING MAKES 18 TARTS.
Set oven at 200 degrees
Remove the pastry and when par thawed cut each sheet in half. Place one 1/2 on top of the other 1/2 and press gently. Wait 5 minutes.
From the short end roll into a tight cylinder.
Repeat with other sheet.
Mark and cut into 12 sections.
Brush 2 , 12 hole muffin trays with cake release.
Flour bench and roll each small disc of pastry to fit into hole. It should be level with the top of hole.
Fill 7/8 full with cheese mixture.
Bake 15 to 20 minutes. Pastry should be light brown around edge and custard set.
Make 6 more pastry cups and fill with remaining Cheese mixture.
After removing from oven, let set for 5 minutes.
Carefully remove from tin and place on wire rack to cool.
Store in sealed container in fridge.
Will keep for several days. Can be reheated or served at room temperature.
There will be 6 shells remaining. These can be filled with stewed Apple and baked at same time as the 6 cheese cakes. Or use 1/2 the sheet and refresher the other 1/2 for next time.