Mini Fruit Tarts

The Oakdale Leader - - NEIGHBORHOOD VALUES -

Recipe courtesy of Kelly Kwok of Life Made Sweeter on be­half of KitchenAid Makes: 6 pas­tries Pas­tries: 1 frozen puff pas­try sheet (17.3 ounces),

thawed 1 large egg 1-2 tea­spoons milk Frost­ing: 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) Top­pings: 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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