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Mini Flower Tarts (Mother’s Day)

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Ingredients

Sweet shortcrust pastry
175g plain flour
100g cold, unsalted butter, cut into small cubes
25g icing sugar
1 egg yolk
1 tbsp cold water
Filling
1 tbsp butter, softened
60g cream cheese
1/2 cup icing sugar
1/4 tsp vanilla essence
Jam or lemon curd to fill

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Mini Flower Tarts (Mother’s Day)

  • Medium

Ingredients

  • Sweet shortcrust pastry

Directions

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Steps

1
Done

Make the pastry by combing the flour, butter and icing sugar in a stand mixer or using a hand-mixer. Combine until the mix forms breadcrumbs.

2
Done

Add the egg yolk and a tablespoon of water, pulse again until the mixture clumps together in a dough. (Add a dash more water if needed).

3
Done

Tip onto lightly floured benchtop and knead until smooth. Roll out to 3-4mm, and cut out shapes.

4
Done

Gently press into every other hole of a greased mini muffin tray, pushing the petal leaves back to flatten slightly. Prick sides and base with a fork, and chill in the fridge for 1 hour.

5
Done

Bake for 12-15 mins at 180°celcius or until light golden.

6
Done

To make the cream cheese filling: Beat butter and cream cheese with electric mixer on low speed for a couple of minutes, scraping bowl occasionally, until smooth and creamy.

7
Done

Add vanilla essence and the 1/2 cup icing sugar; beat until smooth.

8
Done

Dust the cooled pastry cases with icing sugar, covering the petals. Then spoon a teaspoon or so of the cream cheese mixture into the centre of each case.

9
Done

Gently smooth over the tops and then spoon jam or lemon curd on top.

10
Done

Refrigerate until ready to serve.

The Cafe

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Cranberry & Almond Biscotti
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Lemon Shortbread Slice
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Cranberry & Almond Biscotti
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Lemon Shortbread Slice