Arrange the raspberries on top and brush the jam liberally over the fruits to glaze. To serve, spoon a little filling into each tartlet case. To make the filling, whip the cream, sugar and vanilla until it forms soft peaks when the whisk is removed. Remove the paper and lentils/rice, and leave to cool completely. Allow to cool for a few minutes in the tin, then turn them out onto a wire rack.
Fill each pastry case with uncooked lentils or rice (baking beans will be too large for the tins).īake the pastry cases for about 15 minutes, or until golden-brown. Cut twelve 10cm/4in square pieces of baking parchment and use them to line each pastry case (you will find the parchment sits better if you screw it up first). Any leftover pastry can be re-rolled once only.Įase the pastry rounds into the bun tin and prick the bases lightly using a fork.
Roll out the chilled pastry onto a lightly floured work surface and cut out about 12 rounds using a 7.5cm/3in round pastry cutter (preferably with smooth, rather than crimped edges). Add a splash of water if needed to make the glaze runny. Warm the apricot jam in a saucepan, then pass through a sieve into a bowl. Brush the tops with the remaining egg wash and bake until barely golden, 20 to 25 minutes. Bake in the preheated oven until edge of. Press dough into the bottom of the prepared pan prick with a fork. Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor pulse until a soft dough forms. Lightly coat a 9-inch tart pan with cooking spray. Divide the cream cheese chantilly between each one, filling them all the way to the top. Preheat the oven to 350 degrees F (175 degrees C). Mix sugar and cornstarch toss with berries and lemon juice. Press circles onto bottoms and up sides of ungreased muffin cups. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Meanwhile, make the glaze to finish the tarts later. Add a thin layer of blueberry preserves on top of each crust. On a lightly floured surface, roll dough to 1/8-in. Wrap the dough in cling film and leave to rest in the fridge for about 30 minutes. Stir in the sugar, then add the egg yolks and mix until the ingredients come together to form a dough. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. So this is the last you’ll see of this beaut.To make the pâte sucrée, measure the flour into a bowl. And don’t you just love this little cake plate? Me too! But unfortunately I dropped it while putting it away. 100g/3oz plain flour 75g/2oz softened butter, cubed 75g/2oz caster sugar 3 medium egg yolks For the filling. If you’re curious though, I got these at Bed Bath & Beyond (love that store!) but I’m sure you can find them at lots of other kitchen stores or online. I love these fluted tart molds but if you don’t have any like this you can just use a mini muffin pan. They are sure to be a crowd pleaser! Plus, they can be made ahead of time and don’t require much work. Place about 2 tablespoons dough into each mold and push into the bottom and all the way up the sides. Place all crust ingredients in a food processor or blender and mix until it forms a ball. These little guys are perfect for spring and summer, especially for a party. Preheat oven to 350 degrees F and generously grease little molds or a mini muffin pan.
I finally gave in to his request and am so glad I did! They are very similar to the tarts served at my sister-in-law’s wedding two years ago that my husband went crazy over and has begged me to make ever since. I’m usually more of a chocolate girl but these Mini Berry Tarts are quite good. Mini Berry Tarts are perfectly portioned tarts with a tender crust, sweet creamy filling, and topped with beautiful fresh berries.
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