Natasha and I first had these little beauties at my nana’s house in Oamaru, New Zealand a few years ago. We loved them so much that we ate Nana’s whole tin. When we asked her what they were, she told us that they were French Cheesecakes which is quite funny as they are neither French nor are they cheesecakes. In fact, there is no cheese in them at all but it doesn’t really matter because they are so good. We hope you enjoy another installment of Kiwi Girls Cook.
Jessica: It’s best to do your pastry in a food processor, its easier and cleaner and faster.
Natasha: Actually, its best to get all your ducks in a row before you start this project.
Jessica: Its called mise en place.
Natasha: What are you talking about?
Jessica: It means everything in its place.
Natasha: Whatever. That’s exactly what I said.
Natasha: I hate rolling out dough.
Jessica: Me too.
Natasha: That’s why I nominated Jessica to do the rolling out.
Jessica: Cut out your pastry with a round pastry cutter. Be sure to check that your pastry cutter is a little larger than the well of your muffin tin.
Natasha: Don’t mind my old looking hand….but its really important to sift your flour for the sponge!
Jessica: This looks natural. Not. However, do you like my new copper mixing bowl. I’m in love.
Natasha: The jam goes in next. Its the best part. Well, eating them is the best part so this is the second best part.
Natasha: Keep going, you’re almost there! Trust me it’s worth it! Using a cookie scoop or even or even a gravy spoon (what our mom would use!) drop the sponge cake mixture into each well; covering just enough of the pastry
Jessica: The brains behind this organization…Nattie’s adjusting the recipe while we wait for these baby’s to bake.
Jessica: Natasha picked some mint from my garden for the shot. She’s pretty smart.
Jessica: Beautiful but beware of the molten hot jam. I bit into one and now have 3rd degree burns on my tongue.
Natasha: Gotta be smart when eating things straight out of the oven.
Voila! We had lots of fun and we hope you do too! Thanks Nana for the recipe.
Jess & Nattie
Nana’s French Cheesecakes
Sweet Short Pastry
(Pate Sucree or Sweet Shortcrust Pastry)
16 oz plain flour
¼ teaspoon Salt
8 oz butter
1 teaspoon baking powder
2 oz sugar
2 egg yolks
cold water to mix
Sift flour and salt; rub in the butter with the tips of the fingers; add baking powder and mix to a very stiff dough with a little water (if too much water is used the pastry will be tough). Roll out very lightly and do not handle more than is necessary. Bake at 400 degrees about 10 to 15 minutes or until golden brown. Makes enough pastry for 24.
175g (6oz) Sugar
⅛ teaspoon Salt
125 g (4oz) Flour
1 teaspoon Baking powder
50 g (2 oz) Butter
2 tablespoons boiling water
¼ cup fruit jam preserves
1 cup powdered sugar
2-3 tablespoons cream
Beat eggs a little with a pinch of salt, add sugar and beat until thick. Fold in sifted flour and baking powder lightly. Lastly, add butter melted in boiling water.
Pre-heat your oven 350 degrees. Then make your sweet crust pastry. While pastry is chilling in the fridge make your sponge cake.
Set your sponge cake mixture aside. Grease your muffin tin. Roll sweet short pastry to 1/8-inch thickness on a lightly floured surface. Using round pastry cutter, cut out 12 rounds. Place rounds in muffin tin.
Once pastry rounds have been placed in well of your muffin tin, get your raspberry jam and with a spoon drop jam into each well. About 2 tablespoons.
Keep going, you’re almost there! Trust me it’s worth it! Using a cookie scoop or even or even a gravy spoon (what our mom would use!) drop the sponge cake mixture into each well; covering just enough of the pastry and place in the oven for 15-20 minutes or until golden brown.
While it’s baking, make your icing. Simply grab some powdered sugar and cream and mix it up! (Basic recipe: 1 cup powdered sugar, 2 tablespoons cream (add 1 more tablespoon if you think it’s needed)
Cool and ice! Then it’s go time!!