High tea - fresh fruit tartlets
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Shortcrust pastry |
| 2 | ounces | Dark chocolate; melted |
| 4 | ounces | Cream cheese; at room temperature |
| 1 | tablespoon | Double cream |
| ½ | ounce | Caster sugar |
| Vanilla essence | ||
| Fresh fruit; (strawberries, | ||
| ; raspberries, sliced | ||
| ; peaches, etc.) | ||
| Apricot jam or red currant jelly; melted and sieved, | ||
| ; to glaze | ||
Directions
Line tartlet tins with the pastry (use boat-shaped tins if you have them).
Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and place fruit on top. Brush with apricot or red currant glaze, depending on the fruit used, and leave to set.
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Converted by MC_Buster.
Recipe by: TWO FAT LADIES SHOW #FL1B03 Converted by MM_Buster v2.0l.
Related recipes
- Apricot coconut tartlets
- French fruit tart
- Fresh berry tartlet
- Fresh berry tarts
- Fresh berry tarts *
- Fresh fruit tart
- Fresh fruit tartlets
- Fresh fruit tarts
- Fruit tart
- Fruit tartlets
- Fruit tarts
- Fruits tarts
- High tea - savory shortcrust
- Lemon tartlets
- Mixed berry tartlets with lemon curd
- Painted chocolate fruit tartlets
- Pear tartlets
- Strawberry tartlets
- Summer fruit tarts
- Tropical fruit tart