Special Diet

Lemon and Raspberry Cheesecake Tartlets

cook 30 mins
Tags: Gluten free
  • 175 g (6 oz) walnuts
  • 4 dates, pitted
  • 2 tablespoons maple syrup
  • 4 x 7–8 cm (3 inch) shop-bought sweet pastry cases
  • 200 g (7 oz) mascarpone cheese
  • grated rind and juice of 1 lemon
  • 2 tablespoons icing sugar
  • 125 g (4 oz) raspberries
  • Place the walnuts in a bowl, cover with cold water and leave to stand for 10 minutes. Drain.
  • Place the walnuts, dates and maple syrup in a food processor and blitz until they all come together. Divide the mixture between the pastry cases and press into the base and sides. Chill.
  • Meanwhile, mix together the mascarpone, lemon rind and juice and icing sugar. Divide the mixture between the pastry cases. Chill.
  • Meanwhile, make a raspberry coulis by pressing the raspberries through a sieve to remove the pips.
  • Remove the tartlets from their tins and place each one on a small plate, then top with a drizzle of raspberry coulis.
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