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Almond Tartlets Served with Cream & Fresh Fruit

Ania's Vibrant Kitchen
Recipe by Ania's Vibrant Kitchen

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  • Prep 5 mins
  • Total 2h 30 mins
  • Easy
  • Serves 10

Compatible with

Allergies

  • Contains Eggs
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Milk/Dairy

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For the pastry

  • 4 eggs yolks
  • 260g flour
  • 150g almond meal
  • 230g cold butter, cubbed
  • 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
  • 1 tbsp cacao powder

For the garnish

  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup strawberries
  • 1 kiwi
  • 1 nectarine

Utensils

  • Step 1

    Plece the flour, salt, sugar and vanilla in the food processor. Mix together for 10s until well combined.

  • Step 2

    Add the cold butter, mix until you get cold mixture.

  • Step 3

    Add the eggs, one at the time. Mix until the mixture is just combined and beginning to stick together (15-20s). If the dough is to dry add couple of tablespoons of ice cold water.

  • Step 4

    Remove the dough from the food processor and shape into a sausage . Wrap in cling film or baking paper and chill in the fridge for at least 2h, but it can be kept in there for up to 1-2 days. 

  • Step 5

    Cut the chilled dough into smaller 2 cm (0.8 inch) discs. On a floured surface roll out the discs until it is about ⅛ inch thick. Lay it over mini tart tins (my tart tins are about 10 cm ( 4 inch) in diameter), trim off the excess dough, poke the bottom with a fork. Use all the dough, even the scraps. If you will have a spare dough that you don’t want to use, roll into the sausage and keep in the freezer for couple of weeks.. 

  • Step 6

    Blind bake with baking beans at 170C/350F until the edges are golden brown (about 15 min or less depending on your oven), then remove the baking beans, add bake for a further 5min. The base of the pastry should be golden brown. Remove from the oven and allow to cool. 

  • Step 7

    In the bowl of a stand mixer ( or wit hand mixer) , whip the heavy cream with sugar for about couple of minutes on a very low speed ( until the cream starts to thicken), add mascarpone, and vanilla, at the end of whipping, just to incorporate it . 

  • Step 8

    Transfer mascarpone whipped cream to a piping bag, fitted with a large star pastry tip.

  • Step 9

    Assemble the tarts with the cream and fresh fruit on the top.

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