Strawberry Cheesecake Tartlets
For tartlet shells, in a medium bowl stir together flour, granulated sugar and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size. In a small bowl combine egg yolk and 2 tablespoons of the water. Gradually stir the yolk mixture into the flour mixture until combined. If necessary, add enough of the remaining 1 tablespoon water, one teaspoon at a time, to make a dough that starts to cling together. Gently knead just until smooth; form dough into a ball. If necessary, cover and chill about 1 hour or until dough is easy to handle.Advertisement
Preheat oven to 350 degrees F. Divide dough into 24 pieces. Shape pieces into balls. Press dough evenly into the bottoms and up the sides of twenty-four 1 3/4-inch muffin cups. Bake about 15 minutes or until lightly browned. Cool completely in muffin cups on a wire rack. Remove from muffin cups.
For filling, in a medium bowl combine pudding mix, evaporated milk, vanilla and almond extract. Beat with an electric mixer on medium speed about 2 minutes or until smooth.
Spoon 2 teaspoons of the filling into each tartlet shell. Cover and chill 2 to 24 hours.
To serve, top each tartlet with about 1/2 teaspoon of the spreadable fruit and a strawberry slice and/or a few sliced almonds. If desired, dust with powdered sugar.
Tip: We do not recommend sugar substitutes for this recipe.
To make ahead: Layer filled tartlets between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. To serve, thaw tartlets if frozen. Top with spreadable fruit and if desired, decorate with sliced strawberries and/or toasted sliced almonds.