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Fresh Fruit Tartlets

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CATEGORY CUISINE TAG YIELD
Dairy, Fruits H, I, G, H, T 10 Servings

INGREDIENTS

4 oz Shortcrust pastry
2 oz Dark chocolate; melted
4 oz Cream cheese; at room temperature
1 tb Double cream
1/2 oz Caster sugar
Vanilla essence
Fresh fruit: strawberries; raspberries, sliced peaches
Apricot jam or red currant jelly, melted and sieved

INSTRUCTIONS

Line tartlet tins with the pastry (use boat-shaped tins if you have them).
Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold,
brush the inside of the tartlet cases with the melted chocolate and leave
to harden.
Mix together the cream cheese and double cream until very smooth, then add
the sugar and vanilla essence. Fill the tartlet cases with the cream
mixture and place fruit on top. Brush with apricot or red currant glaze,
depending on the fruit used, and leave to set.
Formatted by suechef@sover.net
Recipe by: TWO FAT LADIES #FL1B03
Posted to MC-Recipe Digest V1 #823 by Sue <suechef@sover.net> on Oct 02,
1997

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