Thursday, March 24, 2016

Cranberry-Partridge Berry Cheesecake Tarts

 I would say I'd been remiss in posting this, but the truth is, I was waiting for Camilla's anniversary to post these Cheesecake Tarts.   I actually made them for our Boat Club Potluck this month.

Cranberry Cheesecake Tarts
Last year she asked for some of her blogging friends to post some cheesecakes for her 15th Wedding Anniversary.  They did, well, they posted way more than 15 cheesecakes.
This year I asked if I could join in.    She was shooting for 16 cheesecakes this year, cause it's her 16th anniversary.
Something tells me she's getting more than that.

I hope I'm forgiven for making tarts, but I do love my finger food, even when it's a dessert.

BTW, Happy Anniversary Camilla.

Here goes.  
I used my Boozy Cranberry Sauce and amped it up with some Partridge Berries a friend gave me, and the combo was fantastic.
Even if I do say so myself.
Step One:
Topping: 
1 cup Boozy Cranberry Sauce with Partridge Berries.  (I added in a couple cups of Partridge Berries to the basic recipe)
1/2 cup Sugar
Heat the sauce up a little and add the sugar, stir until dissolved.  Set aside to cool, while you make the pastry dough and the filling.
Step Two:
Pie Crust
2 cups flour
1/2 lb. Butter
2 tablespoons ice water  (Use more if needed)
Rub or cut the butter into the flour, until the butter is the size of small peas.  Then add the water, 1 Tablespoon at a time, and form into a ball.  You do not want to work this very much.  Divide the ball into two pieces and let it rest for about 40 minutes.  (I say that cause that's how long I let it rest).
Roll out and cut your tart shapes.  Set aside for a couple of minutes while you get the filling together.


Tart Shells

Tarts
Step Three:   
Cheesecake Filling

2 packages Cream Cheese,  room temp 16 oz. total
2 large eggs
1 cup confectioners sugar
1 teaspoon Homemade Lemon Extract
1 tablespoon Lemon Zest
1 tablespoon Grand Marnier

Add all the ingredients together in the Kitchenaid Mixer and mix until the mixture is nice and smooth.

Using a scoop, (I used my smallest scoop here),  scoop some of the filling into each of the tarts, the filling will poof up a little, so don't fill to the top.  Add just a little spoonful of the Cranberry sauce to the top.
Tart Shells filled with Cheesecake

Filled Tarts
Bake in a 350 degree oven for 25 minutes, or until the filling is set and the pastry is done.
I left some plain, and just dolloped a little Cherry Jam on top of those.  Cause I could.   And took them with me to the Boat Club Potluck.



An InLinkz Link-up
And since so many have 'loved' my little tart pans, here's a link to where I found some more on Amazon.
 
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

21 comments:

  1. I have never heard of partridge berries....off to go look them up.

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    1. They're also known as lingonberries, or cowberries. In Newfoundland they're called Partridge Berries.

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  2. These look fabulous, Sid! Thanks for joining the #sixteencheesecakes party!

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    Replies
    1. Thanks for having me. I had fun making these. And best of all I got some great new recipes to try.

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  3. Partridge berries are new to me. I love the individual take on these cakes!

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    Replies
    1. Thanks. I love making individual cakes. Partridge berries are also known by several other names as well.

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  4. I love these little tarts! They look wonderful!

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  5. I covet those little tart pans, too!

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    Replies
    1. I've had them for many years and have lots of fun with them. Never seen anything like them anywhere.

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  6. Yum! These sounds delicious! I just love the shape of the tarts. May have to add the pans to my wishlist.

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    Replies
    1. They were good. And the pans are some that I got years ago at Tuesday Morning, I've never seen anything like them anywhere. If you ever find some let me know.

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  7. What fun pans these are!! I've never heard of these berries, always fun to learn something new.

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    1. Thanks, I love my little pans, they're perfect for small hand-sized tarts. I was so stoked to get the partridge berries, I knew I had to use them in something fun. And they went perfectly with the cranberries.

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  8. Yum. Like those above, I love your tart pans. I'm not familiar with the term Partridge berries, but I do know Lingon berries. They would be good with cranberries!

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    1. Thanks, the pans were an impulse buy, and I've never seen anything like them since. They're so much fun to use. I had fun with the berries, had never cooked with them before, but they went so well with the cranberries.

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  9. looks delicious! I love the shape of those tart pans too!

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    1. Thanks, I have fun with them. They were good.

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  10. Oh my, Sid!! These are so pretty!! I wish I had one in front of me right now!

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    Replies
    1. Sorry, you're too late. These disappeared in short order, and I was told by several people how much they enjoyed them.

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  11. The tests found that the Acai berry was the most concentrated source of antioxidants by far!
    acai pure

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