Go Back Email Link

FRUIT TARTLETS

mayurisjikoni
Fruit tartlets are finger food pastries as the baked tarts are small. They are filled with cream cheese, fresh cream, lemon curd or custard and lots of fresh fruit. These tartlets are ideal as dessert for parties or even as a tea time treat.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 1 hour
Total Time 1 hour 30 minutes
Course Dessert, Party, Tea Time
Cuisine International
Servings 10 PIECES

Ingredients
  

FOR THE SWEET SHORTCRUST PASTRY

  • 2 cups all purpose flour
  • 3 tbsp sugar
  • 150 g cold butter
  • 2-3 tbsp ice cold water

FOR THE FILLING:

  • ¾ cup cream cheese
  • 2-4 tbsp powdered sugar
  • 1 tsp vanilla extract
  • berries and cherries

Instructions
 

PREPARATION OF THE SWEET SHORTCRUST PASTRY

  • Mix flour and sugar together into a bowl. Add salt if you are using any.
  • Cut the cold butter into tiny cubes or grate it and add to the flour mixture.
  • Using your finger tips, rub the butter into the flour till it resembles breadcrumbs.Or you can process it in your food processor.
  • Add ice cold water tbsp at a time to  form a dough. Do not knead too much. Just bring the dough together.
  • Wrap the dough in a cling film.
  • Chill the dough in the fridge for 30 minutes.
  • Dust the worktop with little flour.
  • Roll out the dough into a rough circle that is about
  • Using cling film or plastic sheets roll out the dough into a circle with a ¼" thickness.
  • Lightly grease the cups or molds with butter.
  • Use a cookie cutter which should be bigger than the diameter of the muffin or tart cups. Cut the dough with the cookie cutter. Place the cut shapes in the cups or molds.
  • Press the dough gently against the wall of the mold or cup. Cut off any excess dough.
  • Gather up the remaining dough and roll again. Cut into shapes and line the cups or molds.
  • Prick the pastry with a fork.
  • Place the tartlets in the freezer for 30 minutes.
  • Preheat the oven to 200°C.
  • Cut small squares from the aluminum foil.
  • Press the aluminum foil gently into the frozen pastry.
  • Put the tartlets into the oven to bake for 10 minutes.
  • After 10 minutes, remove the aluminum pieces from the tartlets and put them back in the oven to bake for further 3-4 minutes.
  • Remove the tartlets from the oven. After 3-4 minutes gently remove the tartlets from the cups or molds gently.
  • Let them cool on a wire rack.
  • Store the tartlets in an airtight container till required.

PREPARATION OF THE FILLING:

  • Wash the fresh fruits you will be using.  Pat them dry with a kitchen towel.
  • Whisk the cream cheese, vanilla extract and powdered sugar till it becomes smooth.
  • Chill the cream cheese till required.

TO SERVE:

  • Fill the tartlets with the cream cheese. You can use a spoon or a piping bag.
  • Top the cream cheese with fresh fruits.
  • Dust the tartlets with some powdered sugar and serve.

Notes

  • Do not knead the dough too much otherwise it will make the pastry tough.
  • Its important to freeze the tartlets before baking because if you don't the pastry will shrink on baking.
  • I used a cookie cutter but you can roll out smaller circles and line the muffin or tart moulds.
  • I find using aluminum foil pieces so much easier than rice or beans. I find beans sometimes get stuck to the dough on baking. Use what suits you best.
  • When rolling the dough don't use too much flour to dust the worktop.
  • You can use any filling of your choice... lemon curd, fresh whipped cream,cream cheese, jelly etc.
  • Can add about 2 tbsp desiccated coconut to the flour mixture. Remove 2 tbsp flour if you are using coconut.
  • Fill the tartlets with the filling just before required. You don't want the tartlets to get soggy.
Keyword eggless tarts, fruit tartlets, fruit tarts, how to make sweet shortcrust pastry, shortcrust pastry dough