Fresh Fruit Tarts

Preparation

It is important to note that gluten free pastry is different to wheat based pastry. Please follow these instructions for use.

Defrost at room temperature for 2-3 hours (Do not defrost in the fridge). Roll off cuts into a ball and wrap in cling wrap. Refreeze up to 3 months. Shelf life once defrosted 24 hours.

Depending on the recipe you may need to roll out the pastry. Roll out between baking paper top and bottom to desired thickness.

Baking

Pre heat oven to 175° and defrost as above.

Place pastry sheets on Glad Bake to stop sticking. Use a round or fluted pastry cutter to fit tart foils.

Turn foils upside down and place the cut pastry rounds on top of the foils.

Bake tart shells in a 175° oven for 8 minutes or until golden.

Remove from oven and allow to cool before removing from the foils.

Method

When cool, remove from foils. Melt the chocolate and gently paint the inside of each tart. (This ensures that the tart shells do not go soft).

When the chocolate in the tart shells is set, whip cream with a little caster sugar.

When whipped fold in a little of the custard until you are happy with the flavour, then gently spoon into the tart bases and smooth the top.

Carefully dice the fresh fruits and arrange artistically on top of the tarts.

These tarts make a delicious morning tea snack or serve after a meal….or for that matter, anytime!