If you are looking for a sophisticated, impressive yet easy to make dessert then Fruit Tartlets can be one of your choices. As we know tartlets are the miniature form of tarts which consists of two parts, one is crunchy shortbread crust and the other is creamy savoury or sweet filling. Obviously fruit tartlets will be topped with any of our favourite fruits. I always got tempted to find those fruit tartlets topped with all the possible colourful fruits while passing by the bakery shops in Europe and apprehended that those should be very difficult to make. But I was wrong. After trying my hand on them, I can vouch that tartlets are very easy to make and taste absolutely yummy 🙂
Ingredients to serve 4 :
For Crust :
- Whole wheat flour – 50 gm.
- Corn flour/Rice flour (optional) – ½ tbspoon
- Butter (at room temp.) – 60 gm.
- Powdered sugar – 1 tbspoon
- Vanilla extract – ¼ teaspoon
- Pinch of salt
For Filling :
- Cream cheese – 75 gm.
- Condensed milk – 150 gm.
- Vanilla extract – ½ teaspoon
- Lemon zest of ½ lemon
- Lemon juice – 1 tbspoon
For Topping :
- Sliced strawberry
- Sliced kiwi
Making of Crust :
Grease four 9 cm./3½ inch loose-based fluted tart tin.
Beat the butter, powdered sugar and vanilla extract by hand until soft. There is no need to over beat the butter as we don’t require any air in the dough.
Mix the dry ingredients in a separate bowl and then add to the butter mixture to make the shortbread dough.
Divide the dough into 4 pieces. Roll each piece to fit the tart tins. Carefully fit each pieces of dough in its tin and press well to fit. Roll the rolling pin over the tin to trim the excess dough. Prick each dough base with fork.
Now cover each tart tin with a piece of clingfilm and chill for 15-20 minutes.
Now preheat your oven at 160ºC/325ºF and bake tart cases for 20 minutes until the sides are golden.
Transfer them to wire rack to completely cool.
Making of Filling :
Beat the cream cheese until just soft.
Mix rest of the ingredients and beat slowly.
Refrigerate the filling at least for 8 hours, preferably overnight.
Fill the cold tartlets with cream cheese filling and top with the sliced fruits.
Shortbread fruit tartlets are ready to serve.
- It the dough feels soft then put it in the refrigerator for 30 minutes before working with it.
- Custard can also be used instead of cream cheese to fill the tartlets.
- You can use plain flour instead of whole wheat flour.
- You can top the tartlets with any fruit of your choice.