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Berry Tarts
Delicate individual shortcrust pastry desserts featuring a creamy cream cheese filling and fresh berries.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Mix the softened butter with the egg, sour cream, and sweetener, then add the whole wheat and almond flours, baking powder, and salt, kneading into a pliable dough. If it feels too soft, chill in the fridge for half an hour.
Press a ball of dough into a well-greased tart tin with your fingers, working it up the sides to form a crust, and bake at 350°F (180°C) for 10 minutes.
For the filling, whip the cream cheese, heavy cream, sweetener, and vanilla with a mixer for 2-3 minutes, then beat in the egg and continue mixing for another couple of minutes.
Remove the crusts from the oven and fill them to the brim with the cream.
Bake at 350°F (180°C) for another 10-15 minutes. The exact time depends on the size; look for a light golden top on the filling.
Take them out of the oven, let them cool slightly, top with berries. If you want a glossy finish and to hold the berries in place better, you can brush them with a couple teaspoons of dissolved gelatin and chill in the fridge for about 30 minutes.
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