Title: Fresh Fruit Tartlets
Categories: Blank
Yield: 10 Servings

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

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

Posted to MM-Recipes Digest V4 #6

Recipe by: TWO FAT LADIES #FL1B03

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