Health |
Veg |
Non Veg |
Gallery |
Experts |
WEIGHT LOSS 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Pineapple and cherry cream tartlets
Category : Festive series, Fruits
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Prepare shortcrust pastry in the usual way.
- Roll out and cut with round pastry cutter.
- Line greased patty tins. Prick and bake blind.
- Blend cornflour and sugar with a little milk.
- Boil rest of mild and pour over blended cornflour, stirring well.
- Return to fire and cook until thick.
- Add butter and whip until cold.
- Fold in chopped pineapple and cherries lightly into the mock cream (if you overmix, cherries will give out colour and spoil the appearance of the tarts).
- Pile mixture into cases and top with half a cherry.
Ingredients:
For the shortcrust pastry:
115 gms. refined flour
ΒΌ tsp. baking powder
60 gms. butter
5 gms. sugar
3 tbsp. mock cream
30 gms. chopped glace cherries
Cold water for mixing
For the shortcrust pastry:
115 gms. refined flour
ΒΌ tsp. baking powder
60 gms. butter
5 gms. sugar
3 tbsp. mock cream
30 gms. chopped glace cherries
Cold water for mixing
For the Mock Cream:
15 gms. cornflour
15 gms. sugar
1 tbsp. chopped pineapple
30 gms. butter
15 ml. milk
A few drops of vanilla essence
RECIPES BY REHANA KHAMBATY
