Deliciously moreish tartlets, served with cream and fresh fruit to give a mouth-watering treat or dessert!
Almond Tartlets Served with Cream and Fresh Fruit
- For the Pastry
- 4 egg yolks
- 260g flour
- 150g almond meal
- 230g cold butter, cubed
- 1/2 cup icing sugar
- 1 1/2 tsp baking powder
- Pinch of salt
- 1/2 tsp vanilla beans
- For the Cream
- 200g double cream
- 200g mascarpone
- 2 tbsp sugar
- Vanilla extract (to taste)
- 1 tbsp cacao powder
- For the Garnish
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup strawberries
- 1 kiwi
- 1 nectarine
Place the flour, salt, sugar and vanilla in the food processor. Mix together for 10 seconds or until well combined.
Add the cubed butter and mix until you get a cold mixture
Add in the eggs, one at the time. Mix until the mixture is just combined and beginning to stick together (around 15-20 seconds). If the dough is too dry add a couple of tablespoons of ice cold water.
Remove the dough from the food processor and mould in to a sausage shape. Wrap in cling film or baking paper and chill in the fridge for at least 2hours, but it can be kept in there for up to 1-2 days.
Cut the chilled dough into smaller 2 cm discs. On a floured surface roll out the discs until they are about 0.3 cm thick. Place each disc over a mini tart tin (my tart tins are about 10 cm in diameter), trim off the excess dough and poke the bottom with a fork. You can use all of the dough, even the scraps, however if you have some left over you can always keep it in the freezer for up to 2 weeks.
Blind bake with baking beans at 170C until the edges are golden brown (about 15 min or less depending on your oven), then remove the baking beans, and bake for a further 5 min. The base of the pastry should be golden brown. Remove from the oven and allow to cool.
In the bowl of a stand mixer, whip the heavy cream with sugar for a couple of minutes on a very low spin (until the cream starts to thicken), add mascarpone and vanilla at the end of whipping to incorporate this in to the mixture.
Transfer the mascarpone whipped cream to a piping bag, fitted with a large star pastry tip.
Assemble the tarts with the cream and fresh fruit on the top, serve and enjoy!