Name: Forest fruit tartlets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 175.00 g flour cake; 50.00 g almonds ground; 25.00 g castor sugar; 125.00 g butter; 1.00 eggs large, beaten; 30.00 ml water cold; 50.00 g almonds flaked; 150.00 ml yoghurt strawberry flavoured; 300.00 ml cream lightly whipped; 225.00 g blackberries; 225.00 g strawberries hulled; 80.00 ml jam smooth, strawberry

Recipe Disclaimer

Tap for method

Ingredients (12)

175.00 g	flour — cake
50.00 g	almonds — ground
25.00 g	castor sugar
125.00 g	butter
1.00	eggs — large, beaten
30.00 ml	water — cold
50.00 g	almonds — flaked

TO SERVE:

150.00 ml	yoghurt — strawberry flavoured
300.00 ml	cream — lightly whipped
225.00 g	blackberries
225.00 g	strawberries — hulled
80.00 ml	jam — smooth, strawberry

Tap for ingredients

Method:

PASTRY: Combine flour, ground almonds and sugar. Rub in the butter until mixture resembles fine breadcrumbs. Add half the egg and enough water to make a manageable dough. Roll the pastry out onto a lightly floured surface. Cut out rounds of pastry and line greased muffin tins. Brush the edges of the pastry with remaining egg, then scatter with the flaked almonds. Bake in preheated oven for 10-15 minutes or until pastry is crisp and golden. Set aside to cool. TO SERVE: Remove the tart shells from the tins. Fold the yoghurt into the cream then spoon into the tart shells. Arrange the blackberries and strawberries decoratively on top, cutting large strawberries in half. Brush the fruit with the warmed jam to glaze. Refrigerate until ready to serve.
Makes: 8
Preparation time: 30 minutes
Baking time: 10-15 minutes
Oven temperature: 190 ºC