Mixed Fruit Tarts

Methods

• Take refined flour in a mixing bowl, add butter and rub in with your fingertips till the mixture resembles breadcrumbs. Add a little chilled water and gather into a dough taking care not to knead it. Wrap the dough in cling film and keep it in the refrigerator for 20-25 minutes.
• Preheat oven to 180º C.
• Take the dough out of the refrigerator. Dust some dry flour on the worktop, place the dough on it and roll it out as thinly as possible into a rectangle sheet.
• Cut the dough into roundels with a cookie cutter, put the roundels into tart moulds and press lightly. Dork with a fork so that the dough doesn’t rise while baking.
• Keep the tart moulds in the oven and blind bake them for 10-12 minutes or till they turn a light golden.
• Take them out of the oven. Arrange them on a serving plate and let them cool down.
• Take whipped cream in a piping bag and pipe the cream into the tart shells. Top them with chopped fruits and serve.