Monday, April 25, 2011

the joy of easter

the joy of easter egg hunts
I had a really nasty jelly bean...
the joy of fruit-filled tartlets 

the joy of silly, little cousins

the joy of easter - happy belated easter, friends. He is risen, he is risen indeed!


Fruit-filled Tartlets
Makes 24

3 cups of all-purpose flour, plus extra for dusting
1 1/2 cups of powdered sugar, sifted
1 1/3 cups of almonds (optional)
1 cup of butter
2 egg yolks
2 tablespoons of milk

2 cups of cream cheese
1 tablespoon of powdered sugar, plus extra for dusting
24 oz of fresh berries (strawberries, blackberries, raspberries, etc.)

1. Sift the flour and powdered sugar into a bowl. Stir in the almonds. Add the butter, mixing (with hands) in until the mixture resembles breadcrumbs. Add the egg yolks and milk and work in until the dough binds together. Wrap in plastic wrap and chill for 30 minutes.

2. Preheat the oven to 400ºF. Roll out the dough on a lightly floured surface and use it to line 12 deep tartlet pans. Prick the bottoms with a fork and press a piece of foil into each.

3. Bake in the preheated oven for 10-15 minutes, or until light golden brown. Remove the foil and bake for another 2-3 minutes. Transfer to a wire rack to cool.

4. Halve the strawberries. For the filling, mix together the cream cheese and powdered sugar in a bowl. Place a spoonful of filling in each tartlet and arrange the berries on top. 

5. Dust with sifted powdered sugar and serve.

'till next time,
Charming Elephant


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