Mini Fruit Tarts

Shortcrust pastry tartlets filled with whipped cream and topped with fresh raspberries and a glossy apricot glaze.

Baking Vegetarian Dessert Fruit Sweet

Estimated Nutrition

Calories

248.8

kcal / serving

2985.2 kcal total

Carbs

17g

per serving

204.4 g total

Fat

19.3g

per serving

232.1 g total

Protein

2.1g

per serving

24.8 g total

Cook Time

minutes

Serves

tartlets

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

tsp

Vanilla Bean Paste

tbsp

Icing Sugar

Sifted

CondimentsSauces

tbsp

Apricot Jam

For the glaze

Dairy

Butter

Softened and cubed

piece

Egg Yolks

Medium

400

Double Cream

Fruits

punnet

Raspberries

GrainsCereals

100

Plain Flour

For the pâte sucrée

Method

Rub butter into flour until it resembles breadcrumbs, then stir in sugar and egg yolks to form a dough.

Knead the dough until smooth, wrap in cling film, and chill for 30 minutes.

Preheat the oven to 190°C.

Warm apricot jam in a saucepan and sieve it into a bowl to create a glaze.

Roll out chilled pastry on a floured surface and cut 12 rounds using a 7.5cm cutter.

Place pastry rounds in a bun tin, prick bases, line with parchment, and fill with uncooked lentils.

Bake for 15 minutes, cool in the tin, then remove paper and lentils to cool completely on a rack.

Whip double cream with icing sugar and vanilla until soft peaks form.

Spoon filling into cases, top with raspberries, and brush with apricot glaze.