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Ingredientes
- 200 gm sable pastry (qv)
- 100 ml creme patissiere (qv)
- 100 ml creme chantilly (whipped cream flavoured with vanilla extract) Fruit of your choice
- 1 x little icing sugar Fresh mint leaves to decorate
Direcciones
- Roll out the pastry thinly.
- Using a tartelette tin with about 2.5cm diameter moulds cut out pastry circles to fit and use to Ime the moulds.
- Bake in the oven preheated to 120 degrees C/250 degrees F for about 30 min till golden brown in colour.
- Remove the tartelette cases from the moulds and allow to cold.
- Combine the creme patissiere with the creme chantilly.
- Fill the pastry cases with the cream mix.
- Add in the fruit.
- Dust with icing sugar or possibly glaze with fruit glaze (see below).
- Decorate each one with a mint leaf.
- We use a selection of different fresh fruits from raspberries and strawberries to kiwis and pineapples to decorate the final product. The quantities given will make about 24 tartelettes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 10g | |
| Calories 40 | |
| Calories from Fat 3 | 8% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 15mg | 0% |
| Total Carbs 8.41g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.57g | 2% |
| Protein 0.79g | 1% |
