Cream Cheese Tartletts With Cherries in Reed Wine

• 350 g cherries
• 160 ml red wine
• 4 tablespoons sugar
• 12 lemon
• 40 g unsalted butter
• 30 g caster sugar
• 1 egg white
• 50 g ground almonds
• 110 g plain flour
• 10 g milk
• 14 lemon peel
• 2 eggs
• 130 g cream cheese
• 90 g caster sugar

1. Cherries: Wash and dry the cherries.
2. In a small pot, heat the wine, lemon juice & sugar until sugar dissolved over low heat.
3. Add the cherries & bring to boil.
4. Turn off heating & leave it to cool down.
5. It's best to make this 1 day in advance, & it can be stored in fridge & used within 2-4 weeks.
6. Pastry: In a large bowl, beat butter with sugar until fluffy.
7. Add egg white & beat to mix.
8. Sift in the ground almond & plain flour, mix to combine.
9. Add milk & lemon peel, mix to combine.
10. Wrap the dough in plastic film & refrigerate for several hours (2-4 hours).
11. Roll the dough into 2mm thick & fill the moulds, make holes with forks & bake in a preheated oven at 150'C for 10 minute Let the tart shells cool completely on a wire rack.
12. Filling: Combine all ingredients & stir until smooth.
13. Arrange cherries on the tart shells, pour in the filling.
14. Bake in a preheated oven at 160'C for 20-30 min or until golden colour.
15. Serve hot or cool as you like.

cherries, red wine, sugar, lemon, unsalted butter, caster sugar, egg, ground almonds, flour, milk, lemon, eggs, cream cheese, caster sugar

Taken from www.food.com/recipe/cream-cheese-tartletts-with-cherries-in-reed-wine-432465 (may not work)