fruit tartelettes
ladenis
200g sable pastry (qv)
100ml crŹme patissiere (qv)
100ml crŹme chantilly (whipped cream flavoured with vanilla
extract)
Fruit of your choice
a little icing sugar
Fresh mint leaves to decorate
Roll out the pastry thinly.
Using a tartelette tin with about 2.5cm diameter moulds cut out
pastry circles to fit and use to Ime the moulds.
Bake in the oven preheated to 120ˇC/250ˇF for about 30
minutes until golden in colour.
Remove the tartelette cases from the moulds and allow to
cool.
Combine the crŹme patissiere with the crŹme
chantilly.
Fill the pastry cases with the cream mixture.
Add the fruit.
Dust with icing sugar or glaze with fruit glaze (see below).
Decorate each one with a mint leaf.
We use a selection of different fresh fruits from raspberries and
strawberries to kiwis and pineapples to decorate the final product.
The quantities given will make about 24 tartelettes.
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