Recipe - Fresh Fruit Tartlets

4 ounce Shortcrust pastry
2 ounce Dark chocolate; melted
4 ounce Cream cheese; at room
temperature
1 tablespoon Double cream
One half ounce Caster sugar
Vanilla essence
Fresh fruit: strawberries;
raspberries, cut or sliced up peaches
Apricot jam or red currant
jelly, melted and sieved

Line tartlet tins with the pastry (use boatshaped tins if you have them).
Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold,
brush the inside of the tartlet cases with the melted chocolate and leave
to harden.

Mix together the cream cheese and double cream until very smooth, then add
the sugar and vanilla essence. Fill the tartlet cases with the cream
mixture and place fruit on top. Brush with apricot or red currant glaze,
depending on the fruit used, and leave to set.

Formatted by suechef@sover.net

Recipe by: TWO FAT LADIES #FL1B03

Posted to MCRecipe Digest V1 #823 by Sue suechef@sover.net on Oct 02,
1997