- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Effort: easy
- 2-3 tbsp sugar
- 175 g ready made puff pastry
For the filling
- 90 g butter, softened
- 125 g icing sugar
- 90 g cream cheese
- 1 large handful fresh berries, such as strawberries, raspberries and blueberries
- icing sugar, for dusting (optional)
Tips and Suggestions
Youll need a 6 hole muffin tin and ceramic baking beads.
Work quickly while handling the pastry. The sugar will start dissolving and making the pastry wet if it sits around for too long.
The baked tartlet bases can be kept in an airtight container for 5 days.
1. Preheat the oven to 180C/160C fan/gas 4.
2. Dust the work surface with half the sugar and roll out the pastry to a landscape rectangle roughly 20cm x 15cm. Dust with the remaining sugar and roll over the rolling pin to press the sugar in. Tightly roll it along the longer side.
3. Cut the roll into 6 same-sized pieces. Take one piece and place it spiral side up into a muffin tin. Use your thumb to push the dough outwards evenly to coat the inside, until it reaches the top of the muffin hole. Repeat with the rest of the spirals.
4. Prick the base of each one with a fork, then line with baking paper and add ceramic baking beans to each.
5. Bake for 20 minutes with the beans, then remove the beans and return to the oven for the centres to cook for a further 10 minutes.
6. Remove from the muffin tins immediately (otherwise they caramelise and stick) and leave to cool.
7. For the filling: Beat together the butter and the icing sugar, then whip lightly. Beat in the cream cheese until well blended.
8. Dollop the frosting onto the tartlet base and decorate with berries. Dust with icing sugar.
Love this idea? Take a look at our fruity dessert recipes
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