Mini Fruit Tarts (1)

With the leftover whipping cream after making the potato pies, I used it to make mini fruit tarts. Though time consuming moulding all the small pastry crust but they really looked pretty with the different fruits combination. 

Ingredients

Pastry Crust:

100g Sugar

1 Egg

175g Butter

350g Plain flour

Enborg whipping cream

1 can diced peach
Strawberries
Blueberries

Directions

1. Preheat oven to 180 degree Celsius.

2. Place sugar, egg and butter in mixer and beat until sugar is just dissolved. Add sifted plain flour and mix until dough holds together. Press dough evenly to the aluminium fillers and make some holes in the base of tarts.
3. Bake at 180 degree Celsius for 20 mins till lightly brown, then remove and let cool.

4. In a medium-sized heatproof bowl, beat the whipping cream till heavy peak.

6. Spread whipped cream evenly over cooled crust.

7. Top with fruits and glaze with peach syrup to prevent fruits from drying up.