Recipe: Appetizing Mini Tart filled with Plum Whip

Mini Tart filled with Plum Whip. Great recipe for Mini Tart filled with Plum Whip. These mini flaky tarts filled with plum whip ; not only look stunning but tastes just out of the world or i should say that these mini flaky tarts tastes divine. Perfect for breakfast, snack with a cup of coffee or dessert.

It is delicious, and any fruit can be substituted for the plums. Therefore it is a seasonally great! It's a Southern German dessert from the Zweibrucken area. You can have Mini Tart filled with Plum Whip using 16 ingredients and 32 steps. Here is how you achieve that.

Ingredients of Mini Tart filled with Plum Whip

You need of For mini tarts :.
You need 200 g of : Maida.
It's 100 g of : Unsalted Butter (chilled and chopped).
You need 1 pinch of : Salt.
Prepare 3 tbsp of : Powder sugar.
You need of Ice cold water as needed to knead a dough.
You need of For plum whip filling :.
You need 1/2 cup of : Plums chopped.
It's 2 tbsp of : Sugar.
Prepare 3-4 tbsp of or as needed : Water to make thick puree.
You need 100 ml of : Whipping cream (chilled).
You need 4 tbsp of : Chocolate chips.
It's 6-7 tbsp of or to taste : Powder Sugar.
You need 1/2 tsp of : Vanilla essence.
It's of For garnishing :.
It's 2 tbsp of : Almonds chopped.

These individual mini tarts have sweet sliced California strawberries fanned out on a lemony light and airy whipped cheesecake filling. Paired with a super easy gluten-free almond flour crust. If you make it a day ahead, give it a good whip before pouring into the shells. Putting tarts together: Assemble the tarts the day you want to serve them.

Mini Tart filled with Plum Whip instructions

For tart :.
In a bowl take maida, salt, sugar and butter..
Mix well using your fingers to a crumbly texture..
Now add water little by little and knead to a soft smooth dough..
Wrap it with a cling film and place it in a bowl. Keep it in fridge for 1 hr..
Now take it out of the fridge..
Take a small ball from the dough..
Place it between a cling film sheet and roll it to a little thick chapati. (It should be not very thin and not too thick)..
Rolled chapati should be bigger then the moulds..
Grease moulds properly..
Now place them in the mould and press with fingers very lightly so that it should fit in the mould..
Now turn extra sides of the chapati and tear it properly with fingers or scissors..
And pierce it with fork so that it should not puff while baking..
Keep ready moulds in fridge for 10 min..
Now pre heat oven at 180*C for 10 mins..
Place the moulds in oven and bake for 20 min till golden..
Take it out of the oven and let them cool..
Now take out the tart from the moulds and let them cool properly..
For plum whip filling :.
In a mixer take plums, sugar and water..
Beat it into a smooth thick puree..
Transfer it to a bowl and keep in fridge..
In a bowl take cream, powder sugar and vanilla essence..
Beat it with a beater till light, fluffy and stiff peaks are formed..
Mix plum puree and cream softly..
Now add chocolate chips and again mix softly..
Do not over mix..
Now take baked and cooled tarts..
Pour plum whip in the tarts with a spoon..
Top it with plum puree..
Garnish with chopped almonds..
Serve immediately or keep it in fridge for 1 hr and serve chilled..

If you do it the day before, the crusts will absorb moisture from the custard and lose their. German Plum Tart "A Southern German dessert from the Zweibrucken area. Top with whipped cream." <br>- Shanda. Sliced pears top a cream cheese filling on a puff pastry crust. Rustic Autumn Fruit Tart "One of my all-time favorite recipes; you don't even need a tart pan!" - Molly.