Mini Flower Tarts
These cute little flower tarts are made with a delicious sweet shortcrust pastry, a creamy cream cheese filling and topped with either fruity jam or lemon curd. Delicious!
Featured on The Cafe, Friday 8 May 2020
Makes approx. 14 mini tarts (I used a flower cookie cutter 9cm from widest point of petals).
Sweet shortcrust pastry (Makes 330g pastry)
- 175g plain flour
- 100g cold, unsalted butter, cut into small cubes
- 25g icing sugar
- 1 egg yolk
- 1 tbsp cold water
- 2 tbsp butter, softened
- 60g cream cheese
- ½ cup icing sugar
- 1/4 tsp vanilla essence
- Jam or lemon curd to fill
- Make the pastry by combining the flour, butter and icing sugar in a stand mixer or using a hand-mixer. Combine until the mix forms breadcrumbs.
- Add the egg yolk and a tablespoon of water, pulse again until the mixture clumps together in a dough. (Add a dash more water if needed).
- Tip onto lightly floured benchtop and knead until smooth. Roll out to 3-4mm, and cut out shapes.
- Gently press into every other hole of a greased mini muffin tray, pushing the petal leaves back to flatten slightly. Prick sides and base with a fork, and chill in the fridge for 1 hour.
- Bake for 12-15 mins at 180°celcius or until light golden.
To make the cream cheese filling:
- Beat butter and cream cheese with electric mixer on low speed for a couple of minutes, scraping bowl occasionally, until smooth and creamy.
- Add vanilla essence and the 1/2 cup icing sugar; beat until smooth.
- Dust the cooled pastry cases with icing sugar, covering the petals. Then spoon a teaspoon or so of the cream cheese mixture into the centre of each case.
- Gently smooth over the tops and then spoon jam or lemon curd on top.
- Refrigerate until ready to serve.
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