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Mini fruit tarts

Mini fruit tarts


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Mix the butter left at room temperature with 60g of sugar, a little salt, 1-2 tablespoons of warm water and flour. Knead a dough that you cover and leave it in the fridge for 30 minutes.


After 30 minutes, remove the dough and divide into 8 equal parts. Spread a sheet of each that is placed in tart forms greased with butter.

Cover each form with a piece of baking paper and weigh with beans. Bake for 20-25 minutes at 180C.


For the cream, mix the yogurt with the cottage cheese, 60g of sugar, the syrup and the vanilla essence. Homogenize and incorporate the whipped cream.

The obtained cream is placed on the countertops and sprinkled with fruit.

Keep it cool overnight so that the countertop draws some moisture from the cream.

It can be garnished with pistachios, mint or powdered sugar.



All mix in a pile, and form a ball, then put it in the cold for about 3 hours.


Take the small pieces of dough (about a tablespoon for a tart), place it in the middle of the tart tray and with your fingers pass it from the bottom up and then the sides of the tray, until the tray is covered and the middle is empty.


cover with foil and sprinkle with beans (I did not put anything).


Bake the tarts at 325F (175 degrees) 10-13 minutes, no more, as you risk darkening the dough.


The pudding is prepared according to the instructions on the envelope, but instead of 500 ml of milk, I added 400 ml, for a thicker consistency.


Fill each tart with pudding, neither hot nor cold (suitable), leave it to stand for 1 hour, then decorate it with fruit, and over the fruit the colorless icing.
Good appetite!


Fruit mini tarts

A delicious combination of tender dough, vanilla cream and seasonal fruits, which will surely conquer you.

Fruit mini tarts

A delicious combination of tender dough, vanilla cream and seasonal fruits, which will surely conquer you.

For details please contact us:

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Mini popcorn tarts with lemon cream

For the floured mini tart crust dough, mix the butter with the salt, sugar and flour until you get a crumbly dough.

Add the cream and mix with a dough mixer until the composition is bound. Form a ball of dough and cool in plastic wrap.

While the dough cools you can prepare a lemon cream according to your preferences, a vanilla cream, or even chocolate. If you want the tarts to be lighter, you can skip this step and you will fill the mini popcorn tarts with apricot or strawberry jam.

Roll the dough in a relatively thick layer with a rolling pin (if it is very thin, it will break when you form the popcorn in the crust).

Using a flower-shaped cookie cutter, cut several dough caps with petals.

Place each piece of dough on top of a muffin tin and press carefully so that you spread the dough and the petals remain on the edge of the form, and the shape is filled with the spread and thin dough.

Prick the bottom of each shell of the mini tart with a fork and bake on high heat (220 degrees) for about 5-7 minutes, until browned. Remove the tray from the oven and let them cool on a grill or platter.

Fill each mini flower pie with lemon cream, vanilla, chocolate or jam. Powder with powdered sugar on top and serve cold.

Other compositions that can be used for these mini tarts are: nutella cream, vanilla pudding, berry creams, etc.


Approximately 300 grams of flour will be sifted in a bowl. There will be a space in the middle where you will add the egg, sour cream, salt powder, butter (soft) and cut into small pieces, the baking soda that will be quenched in vinegar, but also the cumin.

Mix the ingredients and add the rest of the flour. The dough should be firm and not sticky.

The dough that has formed will be covered with a foil and will be left in the fridge for about 30-40 minutes.

We will form balls that we will put in the shapes of mini tarts and we will be able to cook them on the stove as well.


Mini tarts with vanilla cream and fruit

Mini tarts with vanilla cream and fruit are a tasty dessert, which you can make on the same day or you can prepare the mini tart crust the day before. This way you will focus only on the vanilla cream and the decoration of these mini tart cookies. Basically this recipe consists of two parts that you can follow relatively easily to finally get mini tarts with vanilla cream and fruit:

In addition to the two main components, you also need a few fruits as an ingredient, possibly berries (raspberries, currants, blueberries, etc.) or strawberries, but there can also be thin pieces / slices of crispy apples or table grapes.

With this mini tart dessert, tasty and good-looking, you can pleasantly surprise even the most refined guests.



All mix in a pile, and form a ball, then put it in the cold for about 3 hours.


Take the small pieces of dough (about a tablespoon for a tart), place it in the middle of the tart tray and with your fingers pass it from the bottom up and then the sides of the tray, until the tray is covered and the middle is empty.


cover with foil and sprinkle with beans (I did not put anything).


Bake the tarts at 325F (175 degrees) 10-13 minutes, no more, as you risk darkening the dough.


The pudding is prepared according to the instructions on the envelope, but instead of 500 ml of milk, I added 400 ml, for a thicker consistency.


Fill each tart with pudding, neither hot nor cold (suitable), leave it to stand for 1 hour, then decorate it with fruit, and over the fruit the colorless glaze.
Good appetite!


Cream and fruit mini pies

Fruit mini tarts, sweet culinary jewelry, a happy combination of discreet flavors.
Mini tarts can be in the form of desert, but can be prepared as a cold or hot appetizer. We can use as a filling & # 259 cream mascarpone, br & acircnz & # 259 & # 537i green & # 539 mushrooms, with cream mixture & # 259 br & acircnz & # 259 & # 537i salmon, or boiled vegetables & # 537i t & # 259iate very m & . Aperitif mini-cakes can be served at festive meals, especially at the Swedish buffet.

Photo: Cream mini-pies & # 259 & # 537i fruits & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i need for dough:
250 g butter
200 g zah & # 259r pudr & # 259
2 g & # 259lbenu & # 537uri fierte
2 g & # 259lbenu & # 537uri crude
400 g f & # 259in & # 259
1 pinch of salt
& Icirc & # 539i need for cream & # 259:
500 ml of milk
125 g zah & # 259r
60 g of starch or flour
3 g & # 259lbenu & # 537uri
1 sachet of vanilla sugar
shaved shell from 1/2 l & # 259m & acircie
300 g of seasonal fruit
1 transparent jelly cake envelope
Preg & # 259te & # 537ti a & # 537a:
Mix the butter foam with the sugar, then add the boiled egg yolks, passed through a sieve, raw egg yolks, salt, and sifted flour. Homogenize the dough, & icircl & icircnvele & # 537ti & icircn foil & # 537i & icircl p & # 259strezi & icircn frigider 1 or & # 259.
Spread the dough in a 4 mm layer and cut the pieces with which you line the shapes. Bake the dough on the base and bake the tarts over medium heat for 15-20 minutes. Take them out of the molds and let them cool down.
For the cream, mix in a saucepan the starch, sugar, egg yolks and pour in a little milk, stirring constantly. Put the cream on low heat and boil the mixture, stirring constantly until it thickens. At the end, add the white aromas and whites to the foam bath on the steam bath.
Pui crem & # 259 c & # 259ldu & # 539 & # 259 & icircn tarte. After reading, you will find a more aesthetically pleasing piece of seasonal fruit. Prepare the jelly cake according to the instructions on the envelope and cover the fruit with a thin film. Keep the tarts cold until they are ready to eat.

Preparation 45 minutes Bake 20 minutes
Re & # 539et & # 259 by Valeriu Mu & # 537at Oancea, Izvoru, Prahova County



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