Christmas Pudding Cheesecake Tart

Method

1. Preheat oven to 170°C fan-forced (190°C conventional). Line the base of a 23cm tart tin with baking paper. Unroll the pastry, leaving it on the plastic sheet.
2. Using a 26cm dinner plate as a template, cut out a circle. Line the tin with the pastry, gently pushing it into the tin.
3. Line pastry with baking paper, and fill with baking weights, making sure you fill the weights to the top of your tart to support the sides during baking. Place onto a baking tray and bake for 20 minutes.
4. After 20 minutes, remove the tart tin from oven and check that the pastry is firm before removing baking paper and beans. Return the tart case to the oven and cook for a further 10 minutes, then remove, set aside to cool and reduce the oven temperature to 140°C fan-forced (160°C conventional).
5. In a small saucepan, combine the sultanas, currants, cranberries and brandy together over a medium heat, stirring until the fruit becomes soft and the brandy is absorbed. Remove from the heat and set aside to cool.
6. Place the cream cheese, sugar, vanilla, zests, eggs, cream and mixed spice together in a food processor, then process until the mixture is smooth and well combined.
7. Gently fold in the cooled fruit mixture, then spoon the mixture into the prepared pastry case. Sprinkle flaked almonds over the top.
8. Place the tart tin on a baking tray and bake in the oven for 45 minutes, or until the cheesecake is just set.
9. Remove from the oven and allow to cool, then refrigerate for at least 2 hours.

1. Once chilled and set, serve with a dollop of cream.