A little on the rich side, but ever so easy and delicious.
Ingredients
- ½ cup merlot
- ¼ cup sugar
- pared rind of 1 orange or lemon
- 1 punnet strawberries, hulled and sliced
grams chilled cheesecake filling mix or mascarpone
- ½ cup custard, chilled
- 12 mini sweet pastry tartlet shells
Method
- Simmer merlot, sugar and orange or lemon rind together for 5 minutes. Cool. Add the strawberries and marinate for a few minutes.
- Beat the chilled cheesecake filling or mascarpone and custard together until smooth. Spoon the filling into the tarts evenly.
- Drain and arrange the strawberries on top and serve any remaining merlot mix alongside.
Serve soon after decorating.
Cooks Tips
- Use pre-made custard - it's quicker. - Use cream cheese sweetened with icing sugar and a touch of vanilla essence in place of the cheesecake filling. - Brush the inside of the tart with melted chocolate, if wished.
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