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.

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.

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.

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.