Christmas fruit tartlets
Makes: 12
Ingredients
500g all-butter puff pastry, storebought or homemade
½ cup Christmas fruit mince
180ml cream
1 tsp NOMU Vanilla Paste
60ml organic brown sugar
1 tsp NOMU Sweet Rub
Directions
Preheat your oven to 200ºC and lightly grease a muffin tray.
Roll out the puff pastry to ½ cm thick. Cut out 12 circles using a 10cm round cookie cutter. Using a fork, repeatedly prick the pastry discs all over to prevent them from puffing up too much during baking. Press each piece of pastry into the prepared muffin tray and chill for 30 – 60 minutes.
Stir the Vanilla Paste into the cream. Fill each tart base with a teaspoon of fruit mince, followed by a tablespoon of the vanilla cream, ½ teaspoon of sugar, and finally a generous pinch of Sweet Rub.
Pop the tray into the oven and bake for 30 minutes or until puffed and golden. Remove from oven and allow to cool slightly before serving with fresh berries or cherries.
Variations:Â
– For plain custard tarts leave out the mince & double the sugar to 1 tsp.
– Add a teaspoon of NOMU Decadent Hot Chocolate Chunks
– Add finely grated orange zest
– Top with roughly chopped toasted hazelnuts
Ingredients
500g all-butter puff pastry, storebought or homemade
½ cup Christmas fruit mince
180ml cream
1 tsp NOMU Vanilla Paste
60ml organic brown sugar
1 tsp NOMU Sweet Rub
Directions
Preheat your oven to 200ºC and lightly grease a muffin tray.
Roll out the puff pastry to ½ cm thick. Cut out 12 circles using a 10cm round cookie cutter. Using a fork, repeatedly prick the pastry discs all over to prevent them from puffing up too much during baking. Press each piece of pastry into the prepared muffin tray and chill for 30 – 60 minutes.
Stir the Vanilla Paste into the cream. Fill each tart base with a teaspoon of fruit mince, followed by a tablespoon of the vanilla cream, ½ teaspoon of sugar, and finally a generous pinch of Sweet Rub.
Pop the tray into the oven and bake for 30 minutes or until puffed and golden. Remove from oven and allow to cool slightly before serving with fresh berries or cherries.
Variations:Â
– For plain custard tarts leave out the mince & double the sugar to 1 tsp.
– Add a teaspoon of NOMU Decadent Hot Chocolate Chunks
– Add finely grated orange zest
– Top with roughly chopped toasted hazelnuts
Ingredients
500g all-butter puff pastry, storebought or homemade
½ cup Christmas fruit mince
180ml cream
1 tsp NOMU Vanilla Paste
60ml organic brown sugar
1 tsp NOMU Sweet Rub
Directions
Preheat your oven to 200ºC and lightly grease a muffin tray.
Roll out the puff pastry to ½ cm thick. Cut out 12 circles using a 10cm round cookie cutter. Using a fork, repeatedly prick the pastry discs all over to prevent them from puffing up too much during baking. Press each piece of pastry into the prepared muffin tray and chill for 30 – 60 minutes.
Stir the Vanilla Paste into the cream. Fill each tart base with a teaspoon of fruit mince, followed by a tablespoon of the vanilla cream, ½ teaspoon of sugar, and finally a generous pinch of Sweet Rub.
Pop the tray into the oven and bake for 30 minutes or until puffed and golden. Remove from oven and allow to cool slightly before serving with fresh berries or cherries.
Variations:Â
– For plain custard tarts leave out the mince & double the sugar to 1 tsp.
– Add a teaspoon of NOMU Decadent Hot Chocolate Chunks
– Add finely grated orange zest
– Top with roughly chopped toasted hazelnuts
Ingredients
500g all-butter puff pastry, storebought or homemade
½ cup Christmas fruit mince
180ml cream
1 tsp NOMU Vanilla Paste
60ml organic brown sugar
1 tsp NOMU Sweet Rub
Directions
Preheat your oven to 200ºC and lightly grease a muffin tray.
Roll out the puff pastry to ½ cm thick. Cut out 12 circles using a 10cm round cookie cutter. Using a fork, repeatedly prick the pastry discs all over to prevent them from puffing up too much during baking. Press each piece of pastry into the prepared muffin tray and chill for 30 – 60 minutes.
Stir the Vanilla Paste into the cream. Fill each tart base with a teaspoon of fruit mince, followed by a tablespoon of the vanilla cream, ½ teaspoon of sugar, and finally a generous pinch of Sweet Rub.
Pop the tray into the oven and bake for 30 minutes or until puffed and golden. Remove from oven and allow to cool slightly before serving with fresh berries or cherries.
Variations:Â
– For plain custard tarts leave out the mince & double the sugar to 1 tsp.
– Add a teaspoon of NOMU Decadent Hot Chocolate Chunks
– Add finely grated orange zest
– Top with roughly chopped toasted hazelnuts
