These go back to the 1800’s and I loved them as a child but never baked them myself.
They only take 10-12 minutes to cook and despite the odd name, contain no cheese.
The pastry base is crumbly and more like shortbread.
8 oz plain flour
4 oz unsalted cold butter
1 tsp baking powder
pinch of salt
cold water to bring it to a dough texture.
I used a muffin tin to lay out the tart shapes and form a deep well. Make them at least 5mm thick.
Then you plop in a bit of raspberry jam and cover with this cake mixture – only a teaspoon in each just to cover the jam. Cook on 200 C.
2 oz plain flour
2 oz unsalted butter
2 oz caster sugar
1/2 tsp baking powder