Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
12
Cherry Syrup
- 100grams cherries
- 1 lemon
- 3 rosemary sprigs
- 1/2 cup caster sugar
- 2tablespoons cornflour
- thickened cream
- 250grams cream cheese
- 60grams unsalted butter
- 2/3 cup sour cream
- 250grams cherries, pitted
- fresh cherries
- 1teaspoons vanilla bean paste
- 1 lemon
- 1 free range egg
- 1/3 cup caster sugar
- 240grams honey roasted macadamias
- 300grams shortbread biscuits
Method
Step 1 of 5
Process shortbread and macadamias in a food processor until finely chopped. Add butter and process to combine. Divide mixture between 12 x 10cm fluted tart pans with removable bases, pressing evenly over bases and sides. Chill until required.
Step 2 of 5
Preheat oven to 150°C. Clean food processor bowl.
Step 3 of 5
Process cream cheese, sour cream, sugar, cornflour, egg, zest and vanilla in the food processor until smooth and combined. Spoon into tart shells and top with cherries. Bake for 20-30 minutes or until tarts are firm to touch. Stand to cool, then chill.
Step 4 of 5
To make the cherry syrup, place cherries, sugar and 1 tbs water in a saucepan over high heat. Cook for 2 minutes, stirring, or until sugar dissolves. Bring mixture to the boil and cook for 2 minutes to reduce slightly. Add lemon juice and rosemary, and cook for a further 2 minutes or until thickened.
Step 5 of 5
To serve, top tarts with cream, cherry syrup and extra macadamias.
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