Lemon Cheesecake tartlets

Mix to together butter (cut it out into cubes first) with flour until it forms a bread crumb like consistency.

Add cold water, one tsp at a time until it forms a workable dough. Now wrap it in cling film and refrigerate it for about 30 minutes.

Preheat oven to 200 degrees.

Roll out the dough onto a greased pie dish. Prick the base with a fork and bake for 10 minutes.

In a large bowl, beat cream cheese with an electric mixer until creamy. Add sugar; beat until smooth.

Add egg and lemon juice; beat until combined. Stir in lemon zest.

Divide batter among crusts. Bake until centers are just set, 20 to 22 minutes.

Place tarts on a wire rack. Cool completely. Refrigerate until thoroughly chilled, about 2 hours.

I felt it was missing that little bit of magic, so I topped it off with whipped cream and strawberry preserve. And it was perfect!