Fresh Fruit Tarts
- For the tart shells:
- 90 gDlecta unsalted butter
- 180 gFlour
- 60 gCaster sugar
- For the filling:
- 200 gDlecta cream cheese
- 50 gIcing sugar
- 50 gDlicia fruit topping
- 200 gFresh fruits(strawberries,cherries,blueberries)
Preheat an oven at 180°C.
Rub together the flour and the butter with your fingers until it resembles sand like structure.
Add the sugar and mix well.
Add 3-4 tbsp chilled water to the mix and make into a soft dough.
Wrap the dough with cling film and keep it refrigerated for 30 minutes.
Remove the dough from the fridge and divide it into 16 portions.
Roll each portion into a small ball.
Take the tart moulds and put each ball into each mould.
Spread the dough in the tart shell with your fingers until fully and evenly covered.
Repeat with the remaining tart shells.
Chill the tart shells with the dough for 10 minutes.
Take parchment paper and cut into small squares so as to cover the entire tart from inside.
Remove the tart shells from the fridge, put one piece of parchment paper on the tart shell and fill it with dried beans. These beans will prevent the tarts from puffing up in the oven when baked.
Bake the tart shells in the oven for 10-12 minutes until light golden from the edges.
Remove the shells from the oven and remove the beans along with the parchment paper.
Put the shells back in the oven for another 5 minutes so that they are cooked fully from inside.
Remove from the oven and let them rest for 10 minutes before taking out from the moulds.
Meanwhile puree the D’Licia fruit filling in a blender until smooth.
Mix the fruit filling with D’Lecta cream cheese with an electric beater until smooth.
Pipe the filling on top of the cooled tarts.
Top with fresh fruit slices of your choice.