Almond Cheesecakes is a traditional Irish recipe for a classic individual pie of an almond and egg batter baked in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic Irish version of: Almond Cheesecakes.
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It was during the 18th century that almonds began to be used to a greater extent in Irish cookery. Though they were only really available to the more wealthier households and tended to be used for more extravagant desserts.
Ingredients:
240g shortcrust pastry (ie made with 240g plain flour)
60g butter
90g sugar
3 eggs, beaten
120g blanched almonds, finely chopped
finely-grated zest of 1/2 lemon
juice of 1/2 lemon
1 dessertspoon rosewater
icing sugar, for dusting
Method:
Turn the pastry onto a lightly-floured work surface and roll out until large enough to line the base and sides of 15 to 20 lightly-buttered tart tins.
Cream together the butter and sugar in a bowl until light and fluffy. Add the beaten eggs, one at a time, beating thoroughly to combine after each addition.
Now fold in the almonds, lemon zest and lemon juice along with the rosewater. Mix well then divide the mixture evenly between the prepared tartlet wells.
Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until the pastry is lightly coloured and the filling is set.
Remove the tartlets from the tins and arrange on a wire rack to cool.
Once cold dust with icing sugar and serve accompanied by whipped cream.
