![]() ![]() Use a dough scoop or spoon to portion the dough into equal sized balls and place them in the wells of a mini-muffin tins. Add egg, vanilla, flour and other dry ingredients. Make the cookie dough by creaming some room temperature butter and sugar together. Fresh whipped cream (beat 1 cup of heavy cream).These Easy Mini Fruit Tarts come together so quickly and are worth the crust shortcut! Other filling ideas for Mini Sugar Cookie Fruit Tarts: Using a butter-based pie dough involves par baking the crust to ensure they don’t have “soggy bottoms” which is simple enough with pie weights, but doing that for 24 mini tarts just felt like one step too much. ![]() It comes together super fast, adds a nice sweetness, and is really delicious. Yes, a traditional tart recipe uses pie dough or tart dough, and I have made many delicious tarts with this traditional dough, but for these easy and simple treats, I love the ease of a sugar cookie crust. My favorite fruits to use in this recipe are fresh berries, kiwi, mandarin oranges, ![]() Ingredients needed for Mini Sugar Cookie Fruit Tarts: It keeps these mini tarts super fast and easy to make. Who doesn’t love a mini dessert? What’s fun about this recipe is that the tart shells are made of sugar cookies! I love a good butter-based tart crust, but the use of sugar cookie dough here makes these easy as can be and so fun to make with kids! Also- most fruit tarts use a custard-like pastry cream with egg yolks as the filling, but I am keeping it simple with a sweet and creamy filling. I love them for being easy and versatile, cute and delicious. Baby Showers, Mother’s Day, Sunday Brunch, anything where light and delicate finger food is appreciated, these sugar cookie cups with fresh fruit will be a hit. Ready-made shop bought shortcrust pastry can be used here to save on time.Mini Sugar Cookie Fruit Tarts are the perfect bite-sized fruity dessert and easy too!įruit tarts have long been one of my favorite dessert, and these mini fruit tartlets are the perfect bite-sized treat for your festive Spring and Summer events. Tips for making Paul Hollywood's strawberry tarts: Fan out strawberries, arrange on top of the crème patisserie. Hull three strawberries slice them three quarters the way down, so the slices are still connected. With a small edged serrated knife, trim the excess pastry from the tins. Leave the pastry in the tins and allow to cool. Egg wash tarts and cook for a further five minutes. Remove baking beans and prick pastry with a fork and cook for a further ten minutes. Split vanilla pod in half length ways, scrape out the seeds and add to the mixture. Simmer for a minute and then take the pan off the heat. Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture Pour the mixture into a clean pan and bring it slowly to the boil until it thickens. ![]()
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