Almond Tartlets Served with Cream & Fresh Fruit –

Ingredients

• 4 eggs yolks
• 260g flour
• 150g almond meal
• 230g cold butter, cubbed
• 1/2 cup icing sugar
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/2 tsp vanilla beans
• 200g double cream
• 200g mascarpone
• 2 tbsp sugar
• vanilla extract
• 1 tbsp cacao powder
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup strawberries
• 1 kiwi
• 1 nectarine
• 9.1oz flour
• 5.25oz almond meal
• 8.05oz cold butter, cubbed
• 7oz double cream
• 7oz mascarpone
• Step 1 Plece the flour, salt, sugar and vanilla in the food processor. Mix together for 10s until well combined.
• Step 2 Add the cold butter, mix until you get cold mixture.
• Step 3 Add the eggs, one at the time. Mix until the mixture is just combined and beginning to stick together (15-20s). If the dough is to dry add couple of tablespoons of ice cold water.
• Step 4 Remove the dough from the food processor and shape into a sausage . Wrap in cling film or baking paper and chill in the fridge for at least 2h, but it can be kept in there for up to 1-2 days.
• Step 8 Transfer mascarpone whipped cream to a piping bag, fitted with a large star pastry tip.
• Step 9 Assemble the tarts with the cream and fresh fruit on the top.