Maple Cheesecake Tarts

By bsmyth10

Ingredients

• 250 g store bought buttersnap biscuits
• 1/4 cup(30g) almond meal
• 100 g butter melted
• 175 g ricotta
• 250 g cream cheese
• 1/2 cup(90g) brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup (90g) maple syrup
• cinnamon sugar, whipped cream and candied to serve

Details

Servings 6
Adapted from artofbaking.net

Preparation

Step 1

1. Preheat oven to 300 degrees

2. Place the biscuits in a food processor until coarsely chopped

3. Add the butter and process to combine

4. Press into the base and sides of 6 (8cm diameter) tart tins

5. Refrigerate for 1 hour

6. Place the cheeses in an electric mixer and beat for 5-6 minutes or until smooth

7. Add the sugar and beat for 3-4 minutes or until sugar is dissolved

8. Gradually add the eggs, beating well after each addition

9. Add the vanilla and maple syrup and beat until well combine.

10. Divide the mixture ( if you haven’t already eaten it – trust me it’s good!) between the tart bases

11. Place on a baking tray and bake for 15-20 minutes or until firm to touch

12. Refrigerate for 3 hours or until chilled.

13. Dust with cinnamon sugar and serve with whipped cream.