Fresh Fruit Tartlet Recipe

personal chef miami beach

Adapted from Jennifer Paterson
Makes 8-10
Pie Crust
1 1/3 cup/167 grams all purpose flour
1/2 teaspoon/2ml salt
1/2 cup/118ml vegetable (crisco) shortening
3-6 tablespoons/45-90ml iced water
2 ounces/60g bittersweet chocolate, melted
1/2 cup/121g cream cheese, room temperature
1 tablespoon/15ml heavy cream
3 teaspoons sugar
1 cap vanilla extract
fresh berries
apricot or strawberry jam, melted
Line muffin tins with pastry. Prick with a fork to prevent puffing. Bake at 375F/190C/Gas5 for 10 minutes. When cool brush (paint) insides with melted chocolate. Let cool to harden (about 10 minutes). Whip together the cream cheese, heavy cream sugar and extract. Fill tartlet cases with cream cheese mixture. Top with pieces of fruit. Brush with melted jam.


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