1. Add an inch or so of water to a large skillet and bring it to a boil. Pour your cream into a stainless steel bowl and place it into the skillet. Cook the cream for 15 minutes or until it reaches 190 deg F. Add in the lemon juice and keep it at 190 deg for 5 minutes stirring to avoid scalding. The cream should coat the back of a wooden spoon and leave a defined stripe when you swipe your finger across the spoon.
2. Place either a paper towel, a coffee filter, or cheesecloth into a strainer and place that over a bowl.
3. Pour your mixture out into a strainer. You’ll see some liquid leak out of the strainer, the remainder will be absorbed by the cloth. Once cool, cover and place in the fridge overnight.
4. The next day, remove from the strainer and fluff up. I added some honey to sweeten up my cheese for the tarts. It was like super thick yogurt!
5. I got a prepared pie crust and cut 4 inch circles out.
6. Place the circles on an upside down cupcake pan and bake at 350 deg F for 8 minutes. Cool on a rack.
Add a heaping spoonful of of cheese to the crust bowls and add some mixed fruit.
I went with lightly sweetened blueberries, raspberries and sliced strawberries.
I’ve seen some served with grilled peaches or pineapple! Eek! That would be great!
Or even some flambe’ cherries or bananas – OMG! I’m drooling for more!
Serve to deserving friends 🙂
These were so tasty and light for our luncheon party.
Making it myself was so much cheaper! A small 8 oz container of cheese is usually 8 bucks around here versus half the price for heavy cream.
PLUS, I know exactly what went into my cheese. No additives or preservatives! Bonus!
However, the cheese is best if eaten within 48 hours.
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I'm Karyn, a mom and wife, and I founded this little baking blog. Baking and making desserts have been my passion since I was a kid. I love experimenting with different flavors and sharing delicious recipes with all of you. Read more.