Mini Fruit Tarts

Riverbank News - - NEIGHBORHOOD VALUES -

Recipe cour­tesy of Kelly Kwok of Life Made Sweeter on be­half of KitchenAid

Makes: 6 pas­tries


1 frozen puff pas­try sheet (17.3 ounces),


1 large egg

1-2 tea­spoons milk


1/4 cup un­salted but­ter, at room tem­per­a­ture

8 ounces cream cheese, chilled

1-2 ta­ble­spoons co­conut cream or full-fat canned co­conut milk, plus ad­di­tional (op­tional)

1 tea­spoon co­conut ex­tract

1/2 tea­spoon pure vanilla ex­tract

3-3 1/2 cups pow­dered sugar, plus ad­di­tional (op­tional)


as­sorted fresh fruit

pow­dered sugar, for dust­ing (op­tional)

To make pas­tries: Heat oven to 400 F. Line bak­ing sheet with parch­ment paper and set aside.

Place puff pas­try sheet on lightly floured work sur­face and cut each sheet into 12 3-inch squares.

In small bowl, beat egg with milk to make egg wash and lightly brush onto each square.

Trans­fer pas­tries onto bak­ing sheet and bake 10 min­utes, un­til pas­tries have puffed up and are golden. Cool com­pletely on wire rack. To make frost­ing: In stand mixer bowl fit­ted with flat beater, beat but­ter on medium speed un­til light and creamy, about 3 min­utes.

Add cream cheese and beat un­til smooth and fully in­cor­po­rated. Add co­conut cream, co­conut ex­tract and vanilla ex­tract, and beat un­til smooth.

Gen­tly stir in pow­dered sugar un­til fully in­cor­po­rated. Turn stand mixer on high and beat 1 minute, un­til fully com­bined. Add ad­di­tional pow­dered sugar and co­conut cream un­til de­sired con­sis­tency and level of sweet­ness is reached.

Spread or pipe co­conut cream cheese frost­ing into mid­dle.

Top with fresh fruit and another pas­try square. Dust with pow­dered sugar, if de­sired.

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