I love a good tea time as much as the next girl, and these tarts are exactly what I would make along with huge pots of tea for a cozy afternoon.
Any type of berries to fill the completed tarts
100g powdered sugar
100g softened butter
3 egg yolks
pinch of salt
Preheat your oven to 190°C and butter muffin molds. Combine the butter and sugar first until the texture becomes crumbly, then add the flour and the egg yolks one by one. You can then cool your dough in the fridge for 20 minutes if it has become too soft. Roll out your dough using a rolling pin and cut circles from it, placing each circle into an individual muffin mold, shaping it to fit the mold. Bake for about 20 minutes, or until golden brown.
Remove from the oven and let cool, before proceeding with the filling.
Whipped cream (about 250ml) sweetened with vanilla and sugar and whipped to stiff peaks.
Assemble the little tarts to your liking and decorate with fruits before you enjoy them with tea.
Photos by Marion