Mini Fruit Tart Recipe

Name: Mini Fruit Tart
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 6
Cuisine: Korean
Ingredients: Tart sheet; 80g Plain flour; 15g Sugar powder; 5g Almond powder; a pinch of Salt; 45g Butter; 1 Egg yolk; Cream cheese cream; 80g Cream cheese; 10g Sugar; 40g Whipping cream; 2 kiwi; 1 Peach

Cooking TreePublished: 2022-08-31 Updated: 2022-08-1501.5K views

In Cooking Tree, we’re serving up delicious Mini Fruit Tart, and we’ll show you how to make it from scratch.

I made a mini fruit tart with a single fruit flower in full bloom! I used fresh nectarine and kiwi to make the fresh fruit taste alive. Fruits are hard rather than soft.

Slice them as thinly as possible to get a better shape. The cream was made with cream cheese, but I think custard or other creams would go well with it.

I made the tart sheet a little thin, but I think it should be thicker so it doesn’t break~^^

I think it would be pretty if I made it using various fruits~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mini Fruit Tart

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Rating: 5.0/5
( 91 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Tart sheet

80g Plain flour

15g Sugar powder

5g Almond powder

a pinch of Salt

45g Butter

1 Egg yolk

Cream cheese cream

80g Cream cheese

10g Sugar

40g Whipping cream

2 kiwi

1 Peach

Instructions

Put wheat flour, sugar powder, almond powder and salt in a bowl and mix, then add butter and mix by hand until crumbly.

Add egg yolks, mix until combined, spread out, and rest in the refrigerator for 30 minutes.

Mix cream cheese and sugar in a bowl, add whipped cream, mix, and place in the refrigerator.

Cut the dough with a cutter, attach it to an inverted muffin tin, bake in an oven preheated to 180 degrees for 15 minutes, and cool.

Slice peaches and kiwis.

Layer the thinly sliced fruits one by one to make them long and roll them in one direction.

Apply cream on the tart sheet and place the rolled fruit.

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