Lemon cheesecake tartlets

• lemon curd4 tbsp tbsp
• Philadelphia lite cheese g
• summer fruit sauce6 tbsp tbsp

  from a bottle

• sweet dessert tartlet cases8

  (from a pack)

• blueberries↗100g g
• raspberry↗100g g
• cassis↗1 tbsp tbsp

  (blackcurrant liqueur)

• icing sugar↗

  for dusting

• fresh mint↗

  sprigs

Step-by-step instructions

1. 1

   Be a clever cheat and save huge amounts of time by using ready-made tartlet case, and once filled look as professional as handmade ones

2. 2

   Beat the lemon curd into the soft cheese until smooth and creamy. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder). Carefully mix the berries together then pile onto the cheese mixture. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.) Dust the tarts with icing sugar. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish.