food

Rachel Khoo’s Berry Tartlets Recipe


Rachel says: These tartlets look like they belong in a fancy pastry shop but they definitely don’t require the skills of a pastry chef. Preparation time: 30 minutes Baking time: 30 minutes Ingredients:
  • 175g puff pastry
  • 2 - 3T sugar

For the cream cheese frosting:

  • 90g soft butter
  • 90g cream cheese
  • 125g icing sugar
  • Selection of fresh berries (strawberries, raspberries, blueberries etc)
  • Icing sugar, optional

Directions: Preheat the oven to 180°C. Dust the work surface with sugar and roll out the pastry in a landscape rectangle (roughly 20cm x 15cm). Dust with sugar, and using a rolling pin, press the sugar into the dough. Tightly roll the longer side horizontally. Cut the roll into 6 similar-sized pieces. Take one piece and place it spiral side up into a muffin tin. Use your thumb to push the dough evenly outwards to coat the inside, until it reaches the top of the muffin hole. Repeat with the rest of the spirals. Prick the base of each one with a fork, then line with baking paper and add ceramic baking beans to each. Bake for 20 minutes with the beans, then remove and return to the oven so that the centres can cook for a further 10 minutes. Remove from the muffin tins immediately (otherwise they will caramelise and become sticky) and leave to cool before decorating. Beat together the butter and the icing sugar, before whipping lightly. Beat in the cream cheese until well blended. To Assemble: Dollop the frosting onto the tartlet base. Decorate with berries. Dust with icing sugar (optional). Get ahead: The cold/baked tartlet bases can be kept in an airtight container for 5 days. Tips: Work quickly while handling the pastry. The sugar will start dissolving and make the pastry wet if it sits around for too long. Makes 6 Catch Rachel Khoo at DStv's Delicious Festival on Saturday 31 May 2014. You can also watch Rachel Khoo’s Kitchen Notebook: Cosmopolitan Cook on DStv channel 174 (BBC Lifestyle) from Tuesday 24 June at 9pm. Photographs Courtesy of ©BBC