6 individual bought pastry cases
6 South African Flavorking plums, pitted and thinly sliced
100g cream cheese
2 tbsp Greek yogurt
1/2 tsp vanilla extract
1 tsp lemon zest
1 tbsp caster sugar
1 egg yolk
1 passion fruit
20g light muscovado sugar
Fresh mint, to decorate
1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4.
2 Put the pastry cases onto a baking sheet. Share half the sliced plums between the cases.
3 Beat together the cream cheese, Greek yogurt, vanilla extract, lemon zest, caster sugar and egg yolk. Spoon into the pastry cases. Bake for 15 minutes, or until set.
4 While the cheesecake tarts are baking, put the remaining plums into a saucepan and scoop in the flesh from the passion fruit. Add the muscovado sugar and 3 tablespoons of water. Simmer gently for 3-4 minutes, then remove from the heat.
5 Serve the tarts while barely warm, with the plum and passion fruit mixture spooned on top, decorated with mint leaves.
Cook’s tip: If you like, use one large pastry case instead of individual ones – though you may have to bake this for a few minutes longer to set the cheesecake filling.