I remembered baking tarts like these when i was in school at domestic science class. If i could bake these when i was 14 or 15, then i should be able to bake them again but i do not have a recipe. It is not that difficult, get a short crust pastry recipe and then the filling, which is a cream cheese cake, put them together and there you have - a tart.
Short Crust Pastry:
4 ozs butter
2 ozs fine granulated sugar
7 ozs all-purpose flour
2 ozs butter
4 ozs fine granulated sugar
4 ozs self rising flour
4 ozs cream cheese
1/2 tsp vanilla extract
2 tbsp milk
Preheat oven to 350f.
To make the pastry:
Cream butter and sugar, lightly then mix in egg and cream well.
Add in flour and mix well until a dough is formed.
Leave in the fridge for at least 1 hour.
Roll out dough to 1/8 inch thickness. Cut into circles a little larger than the tart moulds. Line the tart moulds with the cut pastry and dock the base by using a fork.
Fill the pastry with a teaspoon of raspberry jam
To make the filling:
Cream butter, cream cheese and sugar until light and fluffy.
Add in egg and vanilla extract.
Fold in the flour and milk and mix well to combine.
Top raspberry jam with the cream cheese filling.
Decorate with almond slivers and cherries.
Bake for 30 minutes.