🎯Srilankan Cheese Cake | Bakery Style Cheese Cake| Almond Tart | චීස් කේක්

Welcome viewers and introduce the recipe as a Sri Lankan cheesecake without cheese.

In a bowl, add 220 g all-purpose flour and 90 g icing sugar. Combine well with a whisk.

Cut 90 g cold butter into cubes and scatter over the flour mixture. Work the butter into the flour using fingers or a pastry cutter until it looks sandy.

Add half of the beaten egg to the mixture and gently incorporate to form a cohesive dough without over-kneading.

Put the dough in a Ziploc bag and chill in the freezer for about 15 minutes to maintain tart shape during baking.

Prepare the filling by mixing 90 g slightly roasted semolina and 125 g icing sugar in a bowl.

Add 90 g melted butter and mix well, then add 2 beaten eggs and whisk until combined.

Stir in 100 g finely chopped cashew nuts, 0.5 tsp almond extract, and 0.5 tsp vanilla essence until the mixture is of pouring consistency.

Remove the dough from the freezer, separate into equal portions, and either press into a tart pan or roll to 3 mm thick and cut circles.

Press the dough into the tart tray and chill for at least 30 minutes. Prick small holes in the dough to allow steam to escape during baking.

Add a spoonful of filling to each tart shell. If the filling is too thick, add 2 tbsp of melted butter to adjust consistency.

Top each tart with a whole cashew nut and bake at 350°F for 20 minutes or until golden brown.

Remove the tarts from the tray immediately after baking to retain crispiness and avoid sogginess.

Allow the tarts to cool on a cooling rack.

Equipment Needed

Spice Level:

Dietary

Allergens