Mini Fruit Tartlet

First we need to knead the dough mixture. Combine flour, butter, egg and sugar together, mix well and add in the vanilla essence. Keep the dough in the fridge and chill for at least 15 minutes. This will make the tart base crunchier.

Let the cream cheese come to room temperature. Beat the cheese in a cake mixer, beating thoroughly until soft. Add in whipping cream and sifted icing sugar. Continue to blend well.

Optional: You can add in lemon juice/extract or orange juice/extract to taste.

Roll the dough in the mini tart ring, approximately 4cm ring size. Bake the tart base at 160 degrees Celsius (320 degrees Fahrenheit) for 15 minutes or until golden brown. Remove the tart base and leave to cool. Leftover tart base can be stored in the fridge for up to a month. Cover and store in an airtight container.

Pipe the cream cheese filling into the mini tart base and top up with fresh fruits, such as strawberries, kiwi, peaches, mandarin oranges, etc .

At the final step, brush on apricot gel on the fruits. This can help to maintain the freshness and shine of the fruits.

Enjoy!