This can be made either by hand or food processor. Whisk the flour, salt and sugar into a large bowl or processor bowl, add the butter and combine (using a pastry blender or even your clean fingers) or pulse until the mixture resembles coarse crumbs (the size of peas).
Sprinkle the water (one tablespoon at a time)on top and combine just until the dough starts to come together. Then move to a lightly floured flat surface and knead lightly into a round ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.
Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Place cut out dough into lightly greased and floured tart pans. Prick the bottom of the dough and place a piece of parchment paper on each shell and fill with dried beans, rice or sugar bake for approximately 15 minutes, remove paper and beans and bake for another 5 -10 minutes more or until lightly golden. Remove from oven and let cool completely before filling.
In a medium bowl beat together the cream cheese, sugar and vanilla until creamy, set aside. If not using gelatin then fold this mixture into the whipped cream.
In a large bowl beat the cold cream until stiff peaks appear, set aside.
If using the gelatin, in a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat. Fold the gelatine into the cream cheese mixture, then gently fold it into the whipped cream, mix until combined.
PUTTING IT TOGETHER
Spread a little jam on the bottom of each tart. Top and spread evenly some cheesecake filling. Place the tarts on a plate, cover lightly with plastic wrap and refrigerate for 4-5 hours or overnight.
Top the chilled tarts with fresh fruit before serving. Enjoy!
The dough can be made a head of time, wrap the raw pie dough well in plastic wrap and refrigerate, it will keep for up to 3 days in the fridge. It can also be frozen. Wrap well in plastic wrap or foil and place in an airtight freezer bag, it will keep for up to 6 months in the freezer.I made 10 mini tarts (2 inch/5 cm) and 2 medium tarts (4 inch/10cm). You will notice a tart has a pink filling. I was trying to get a red color without adding coloring, so i stirred in some jam, it didn’t come out as red as I was hoping so I didn’t continue.The filled tarts should be stored in an airtight container in the fridge, they will keep for up to 3-4 days.