• Prep Time 20 minutes
  • Cook Time 90 minutes
  • Serving For 7 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Tart Shell
  • 125 g Anchor Tinned Butter
  • 150 g Castor Sugar
  • 50 g Eggs
  • 400 g All Purpose Flour
  • Cheesecake Mixture
  • 500 g Anchor Cream Cheese
  • 100 g Castor Sugar
  • 50 g Anchor Unsalted Butter
  • 150 g Raspberry Jam
  • Blueberries


    Tart Shell
  1. Preheat oven to 170C
  2. For the tartlet shells, in a bowl, mix Anchor Unsalted butter and sugar together until light and fluffy.
  3. Add in eggs and mix well.
  4. Add in the flour and mix until everything comes together.
  5. Rest the dough for 30 minutes before pressing into tart mould (10-15g each depending on size).
  6. Bake for 20 minutes and keep aside to cool.
  7. Cheesecake Mixture
  8. In a bowl, soften Anchor Cream Cheese with sugar and mix until light and fluffy.
  9. Add in the softened butter and mix evenly.
  10. Mix in the raspberry jam and mix well.
  11. Pipe into tartlet shells (20g) and chill for 10-15 minutes.
  12. Decorate with blueberries and ready to serve.

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