My mother would often make fridge tarts for family gatherings. It's only now that I have my own family and realise how stressful it is waiting for cake to rise while doing a hundred and one other things before the guests arrive, that I've realised how convenient fridge tarts are. Recently, I tinkered in the kitchen and came up with a no-bake lemon cheesecake that was declared yummy by the littlies. Mummy-bot wins again!
I used gluten-free digestive biscuits to keep the recipe wheat-free and used a light hand with the lemon so that the tartness came through but wasn't too over-powering for the kids. Rather impressive for something that took only 15 minutes to prepare. The beauty of it as that it can be prepared in advance and whipped out of the fridge just before serving.
For the crust
275g pack of digestive biscuits (gluten-free)
60g unsalted butter, melted
For the filling
125ml double cream
125g cream cheese
75g creme fraiche
65g sifted caster sugar
1. For the crust, smash the digestive biscuits into crumbs with a rolling pin and stir in the melted butter. Divide the mixture between 4 round fluted tartlet tins (10cm x 2cm) and press into each forming the crust. Put in freezer to firm up while preparing the filling
2. For the filling, beat the double cream with an electric beater in a bowl until stiff and peaks form. IN a separate gown mix together the cream cheese, creme fraiche and sugar. Gently fold into the whipped double cream until well combined.
3. Zest the lemon and chop the zest finely before mixing into the filling. Add 15ml of lemon juice (or more to taste).
4. Divide the mixture between the tartlet tins and put into the fridge until set (usually 2 hours but you can speed this up by putting it into the freezer for 30 minutes).
5. Decorate with zested lemon rind and Enjoy!