One of the many mistakes that everyone of us can do is to eating more than necessary. When it comes to sweets is all about temptation. These mini tarts not only have a wonderful taste and offer countless possibilities of combination, but in the right size to sweeten and not be excessive. This time, I decided to serve my mini-tarts with patisserie cream and strawberries; which I love so much. Feel free to use your imagination on this recipe.
If you have friends coming over in the following days or want to have some tarts to consume during the days; You can bake the tarts, put them in a container in the refrigerator and leave them for the moment of serving. This dough is baked and stored in containers with constant temperature up to 6-7 days.
Ingredients :
Frolla Dough (click HERE for the recipe)
Pastry Cream (click HERE for the recipe)
Strawberries
Method:
For this recipe you will need a cupcake pan
Spray your cupcakes pan with cooking spray or butter and flour the surface so the pastry won’t stick to the pan
Preheat oven to 180°C
Once you open the dough with a round cutter cut the tart forms
Make sure the dough circles are larger than the diameter of circles in the tray, as dough will come near to the holes of the cupcakes
The mini tarts will bake until they get a golden brown
Allow to cool completely before you fill with pastry cream and strawberries
Photography by Eranda Janku, unless otherwise stated
