The temperature outside has been flirting with us for days now. This winter has been particularly long and rough and my wife and I are are clinging to memories and pictures from last spring to remind us of the potential in store. Fresh flowers, herb gardens and picnics in the backyard with seasonal finds that have hibernated since the end of last spring. Like us.
The snow outside melts just long enough to give us a glimpse of the green grass beneath it when another wave hits down and smothers all hope of an early spring. One storm after another that does more than paint the yard white, it muffles our energy and affects our spirit. Temporarily.
We’ve been trapped for so long that we celebrate the mild days with outings and walks and point at the early signs of spring, like the neighbourhood kids playing outside again and the earth beneath us that’s soft and wet. It brings us happiness. And hope.
Spring is a celebration in our household. Many of our favourite memories happened in the months that occupy spring. Our first house and our engagement party were defining moments in our life. The calendar is littered with fondness this time of year and it’s a new beginning for everyone. Ourselves included.
When I was thinking about an easy dessert to make for us for the weekend, I wanted something light and fresh. I also wanted it to paint a picture of a spring day outside by our cast iron antique table with dessert plates and tartlets, cups of tea and our scarves wrapped around our necks.
These tarlets are creamy, slightly tart and burst with citrus flavour. Every bite is as good as the one before it and you can taste the bits of lime zest and juice as soon as the fork hits your tongue. If spring were a dessert it would be these Lime Cheesecake Tartlets.
When I sit down with my wife and enjoy these little tartlets, I forget about the weather outside and dream.
From my kitchen to yours, happy eating!
Lime Cheesecake Tartlets
- 200 grams graham crackers
- 1 stick butter, melted
- 225 grams cream cheese, softened
- 3/4 cup granulated sugar
- 2 tbsp. lime zest
- 4 tbsp. fresh lime juice
- 1 1/2 cup heavy cream
- Grease 4 tartlet pans (4 1/2″) with removable bases. Process the graham crackers until they feel like fine breadcrumbs.
- Add in the butter and process until combined. Press the mixture evenly into the tartlet bases and up the sides. Cover and refrigerate and prep the rest.
- Using a small bowl, beat the cheese, sugar, zest and lime juice with an electric mixer until smooth.
- In a different bowl, beat the cream with the mixer until soft peaks form. Fold in the cream cheese mixture a bit at a time until combined. Spoon the mixture into the tartlet shells and cover and refrigerate for 20 minutes.
- Serves 4.