One of the sweetest and tastiest desserts that you can make in the hot summer are fruit tarts. Fruit Tarts originally comes from somewhere in Europe.
Recipe
Ingredients
For the Tart Shell:
- 1 1/4 cups (180 g/6.3 oz) all-purpose flour
- 1/2 cup (55 g/2 oz) powdered sugar (or 1/4 cup granulated sugar)
- 1/4 teaspoon salt
- 1/2 cup (1 stick/115 g) cold butter, cut into small cubes
- 1 large egg
- 1/2 teaspoon vanilla extract, optional
For the Lemon Curd:
- ⅔ cups Lemon juice
- 4 eggs
- One cup of granulated sugar
- Whisk it until its smooth
- Mix it on the stove on medium heat until its in a custard consistency
- Then take it out
- 8 tbsp of butter and mix until the butter is completely melted
- Cover the curd and make sure the sheet is covering the curd and put it in the fridge
For the No-Bake Cheesecake Filling:
- 8 ounces 227g cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Topping:
- 6 ounces 177ml limeade concentrate, thawed
- 1 tablespoon cornstarch
- 1/4 cup sugar
- Fresh fruit berries, etc
Preparations
- Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I prefer using the kind that has flour in it).
- Place one cookie dough square (or 1 tablespoon cookie dough) in each muffin pan cavity. Bake for 12-16 minutes, or until the cookies are baked through. Cool completely before removing from pan. Tip: for easy removal use a butter knife and run it around the edge of each cookie. Use your finger or the back of a wooden spoon to make an indentation in each cookie to make room for some filling.
- While the cookies are baking, make the glaze so it has time to cool. In a small skillet or saucepan, add the concentrate, cornstarch, and sugar. Whisk to dissolve the cornstarch and sugar and cook until it boils and thickens, just a few minutes. Remove from heat to cool.
- Once glaze and sugar cookie cups are done and cooled, make the filling. Beat the cream cheese with sugar and vanilla until smooth using a hand or stand mixer.
- Assemble the tarts: spoon about a tablespoon of filling into each cookie cup. Top with some fresh berries or other chopped fruit. Brush with the lime glaze.
- Serve within 3 hours of topping with fruit. You can make all the components of this up to 24 hours ahead and assemble right before serving, if desired. Store filling and glaze in refrigerator and cookie cups in an airtight container. Once assembled, these are best eaten the day they're made.
Thank You so Much!1
Comments