Fruity Mini-Tarts with Cream

This is the first time I have tried making tarts and i loved them. I tried the easiest filling of whipped cream and fruit, next time would try different filling. This one is vegetarian without any eggs. You can use any fruits of your choice: apples, raspberry, grapes, bananas, strawberries, etc.

Preparation time: 45 minutes
Baking time: 12-14 minutes at 220 degree C

Ingredients:

For Crust

• 1 1/2 cups maida
• 7tbsp butter
• 1/3 cup castor sugar
• 1tsp vanilla essence

For whipped cream

• 1cup heavy cream
• 3tbsp icing sugar
• 1tsp vanilla essence

Fruits for topping

• 1apple peeled and cut into small cubes
• few raspberrys sliced(used frozen ones)
• 1 banana cut into small cubes

To make the crust beat butter and sugar together for 2-3 minutes till it turns creamy. Add vanilla essence and beat for another minute. Now mix in flour till the mixture starts coming together in form of dough. Dough should not be sticky, add more maida to make it smooth. Roll it on a greased surface. The thickness should be consistent. Wrap it in a plastic wrap and chill it in the fridge for 15 minutes. 

Cut 10 circles slightly larger than the molds on the rolled dough. I use silicon molds as they are so easy to use. Grease the molds and press the circles into the molds so that they take the shape of the mold. Remove the excess dough with a knife. Cover the mold by pressing the foil into the mold and again chill the molds in the fridge for another 15 minutes. This prevents the dough from shrinking during baking. Meanwhile, preheat the oven to 220 degree C.

Bake the molds for 12-15 minutes till they turn light golden-brown. Take the crusts out of the molds within 2-3 minutes when they come out of the oven. Let them cool.

For the whipped cream, beat all the ingredients together for 3-4 minutes until it thickens. Stop immediately. Chill it in the fridge.

When the crusts cool down, pipe in some whipped cream and top with the fruits. 

Enjoy!!!