Almond Tartlets Served with Cream & Fresh Fruit

Step 1
Plece the flour, salt, sugar and vanilla in the food processor. Mix together for 10s until well combined.

Step 2
Add the cold butter, mix until you get cold mixture.

Step 3
Add the eggs, one at the time. Mix until the mixture is just combined and beginning to stick together (15-20s). If the dough is to dry add couple of tablespoons of ice cold water.

Step 4
Remove the dough from the food processor and shape into a sausage . Wrap in cling film or baking paper and chill in the fridge for at least 2h, but it can be kept in there for up to 1-2 days.

Step 5
Cut the chilled dough into smaller 2 cm (0.8 inch) discs. On a floured surface roll out the discs until it is about ⅛ inch thick. Lay it over mini tart tins (my tart tins are about 10 cm ( 4 inch) in diameter), trim off the excess dough, poke the bottom with a fork. Use all the dough, even the scraps. If you will have a spare dough that you don't want to use, roll into the sausage and keep in the freezer for couple of weeks..

Step 6
Blind bake with baking beans at 170C/350F until the edges are golden brown (about 15 min or less depending on your oven), then remove the baking beans, add bake for a further 5min. The base of the pastry should be golden brown. Remove from the oven and allow to cool.

Step 7
In the bowl of a stand mixer ( or wit hand mixer) , whip the heavy cream with sugar for about couple of minutes on a very low speed ( until the cream starts to thicken), add mascarpone, and vanilla, at the end of whipping, just to incorporate it .

Step 8
Transfer mascarpone whipped cream to a piping bag, fitted with a large star pastry tip.

Step 9
Assemble the tarts with the cream and fresh fruit on the top.