![]() Prick the bases with a fork and place the tins on a tray and bake in the oven for 10 minutes or until the pastry is golden brown.Trim off any excess pastry around the tart rim with scissors but leave a few millimetres off the rim as the pastry will shrink slightly during the cooking process.Gently place the pastry square onto your mini tart tin and then using your fingers, gently mould the pastry to the tin.Cut each sheet in half and half again so you have 4 equal squares from each sheet.Preheat your oven to 180 degrees celsius.Thaw your frozen shortcrust pastry on your kitchen bench for at least 30 minutes until soft and at room temperature.Watch the process Mini Fruit Tarts □□□ #foodies #foodtiktok #dessert ♬ original sound - JESSICA NGUYEN-HOME COOK Method Edible flowers, optional for garnishing.Peaches, halved, core removed and finely sliced. ![]() Nectarines, halved, core removed and finely sliced.Mango, peeled, cheeks cut and finely sliced.Strawberries, tops removed and finely sliced lengthways.You’ll need 1 tablespoon for each mini tart. 1 jar of your choice of fruit jam or chocolate spread or both.2 sheets of pre-made or frozen shortcrust pastry.It’s a lazy spring dessert that is low effort but but looks like you slaved away for hours and is hella pretty but also tasty For a fun twist on s’mores, try sprinkling mini marshmallows on top of the melted chocolate.3 ingredients and 30 mins.If you don’t want to use fruit, you can leave these plain – just chocolate and cookie crumbs, or you could sprinkle some pumpkin seeds or sunflower seeds on top.Chill in the refrigerator for about 20 minutes so the chocolate can firm up. Top each tart with blueberries and chopped strawberries, or the fruit of your choice. Spoon melted dairy free chocolate chips on top of the crust.Ĥ. Press the cookie crumb mixture into cupcake liners.ģ. Add the melted vegan buttery spread and pulse to combine.Ģ. ![]() Pulse the cookies or graham crackers into fine crumbs using a food processor.You can probably use any vegan buttery spread that works for your dietary needs. Vegan Butter – I used Earth Balance Soy Free Vegan Buttery Spread.You can also use gluten free graham crackers like S’moreables by Kinnikinnick. Cookies or Graham Crackers – Enjoy Life Crunchy Sugar Cookies or Honey Graham Cookies are a great choice for crust on these tarts.Use whatever flavor you like! The white chocolate chips plus blueberries and red strawberries made some very patriotic little tarts. Allergy Friendly Chocolate Chips – Enjoy Life makes semi-sweet chocolate chips, dark chocolate chips, and white chocolate chips. ![]() All you need are some cookie or graham cracker crumbs for the crust, vegan buttery spread, white or dark chocolate chips, and you favorite berries. These mini fruit tarts are super easy to make, and they’re free of all the top allergens. Summer is the time to keep it simple! No-bake vegan cheesecake, cherry sorbet, and these mini fruit tarts are perfect treats to make when you want to stay cool. I love to make easy summer desserts that don’t require many ingredients or too much time. Peaches, strawberries, and blueberries are some of my favorite fruits that will be locally available here in Michigan. Summer is just about here, and soon more and more delicious fruits will be in season. If you’re looking for a quick summer dessert that won’t heat up the house, try these no-bake fruit tarts! A gluten free cookie crust, white chocolate, and sweet berries combine to make the perfect sweet treat. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |