High Tea.
Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
1 hr 25 min
30 min
45 min
10 min
4 to 6 servings


  • 4 ounces Shortcrust Pastry, recipe follows
  • 2 ounces dark chocolate, melted
  • 4 ounces cream cheese, at room temperature
  • 1 tablespoon double cream
  • 1/2 ounce caster (superfine) sugar
  • Vanilla essence
  • Fresh fruit (strawberries, raspberries, sliced peaches, etc.)
  • Apricot jam or red currant jelly, melted and sieved, to glaze
Short Crust Pastry:
  • 115g/4 ounces plain (all-purpose) flour
  • Salt
  • 25g/1 ounce butter
  • 25g/1 ounce lard
  • 1 tablespoon freshly grated Parmesan cheese (optional)
  • Cold water


Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.

Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.

Short Crust Pastry:

Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

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