Sri Lankan Cheesecake (Almond Tarts)
A buttery homemade tart filled with a rich almond and cashew filling, lightly flavored with vanilla and almond essence. Perfect for celebrations or a tea snack.
- 11 ingredients
This recipe is originally a Sri Lankan cheesecake recipe, which happens to be flavored like almond tarts!
Recipe card
Sri Lankan Cheesecake (Almond Tarts)
A buttery homemade tart filled with a rich almond and cashew filling, lightly flavored with vanilla and almond essence. Perfect for celebrations or a tea snack.
- Course
- Desserts
- Cuisine
- Sri Lankan
Ingredients
Tart dough
Filling
Instructions
Prepare the dough
- Mix the flour and cold butter together until the texture becomes crumbly.
- Add the icing sugar and mix lightly.
- Gradually add about half of the beaten egg and gently mix until a dough forms. Do not overknead the dough.
- Place the dough into a ziplock bag or wrap it well, then chill in the freezer for about 15–20 minutes.
- Roll out the chilled dough to about 3 mm thickness.
- Use tart moulds or a tray to shape the dough evenly.
- Place the shaped tart shells into the freezer for about 30 minutes.
- Prick the bases lightly with a fork to prevent puffing during baking.
Prepare the filling
- In a bowl, combine the chopped cashews, icing sugar, and lightly roasted semolina.
- Add the beaten eggs, almond essence, vanilla essence, and melted butter.
- Whisk until the filling is smooth and fully combined.
Assemble and bake
- Fill each tart shell with the prepared filling.
- Bake at 350°F (180°C) for about 20 minutes, or until the tops become golden brown.
- Allow the tarts to cool slightly before serving.
Ubee's tips & notes
- Keep the butter cold for a flakier tart crust.
- Do not overmix the dough, as this can make the crust tough.
- Lightly roasting the semolina gives the filling extra flavor and texture.
