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Autumn tarts with cinnamon pastry
Autumn tarts with cinnamon pastry
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Try a sensational berry dessert featuring ripe red fruits on a buttery golden crust.
Ingredients:
  • 400g white chocolate, (see note) broken into tablets
  • 100g ground almonds
  • 2 eggs
  • 80g (1/4 cup) raspberry jam
  • 125g fresh raspberries
  • 125g fresh blueberries
  • 2 blood plums, stoned, each cut into thin wedges, wedges halved
  • 40.00 ml dried breadcrumbs
  • Caster sugar, to sprinkle
  • Pouring cream, to serve
  • 200g unsalted butter, finely chopped
  • 55g (1/3 cup) icing sugar, sifted
  • 5.00 gm ground cinnamon
  • 3 hard-boiled eggs, whites discarded
  • 60g (1/2 cup) ground almonds
  • 300g (2 cups) plain flour
Instructions:
  • In a food processor, blend butter, sugar, cinnamon, and hard-boiled egg yolks until creamy. Add ground almonds and flour, pulse until mixture forms small clumps. Shape the pastry into a thick rectangle, cut into 8 pieces, wrap in plastic, and freeze until firm, about 1 hour.
  • Prepare the white chocolate filling by blending 300g chocolate and ground almonds in a food processor until finely chopped. Add eggs and pulse until just combined. Transfer the mixture to a bowl and set aside for later use.
  • Grate one piece of pastry, then press it firmly over the base and side of a tart pan. Repeat with the rest of the pastry and pans. Place the pans on a tray and freeze for 15 minutes to firm up.
  • 1. Place a sturdy oven tray in the oven and preheat to 190C. While the oven is heating, generously spread 1 heaping teaspoon of jam on the base of each tart shell. Divide the white chocolate filling into 8 portions and use your hands to gently press the mixture over the jam in each tart shell.
  • Dice the rest of the 100g chocolate bars, then mix with berries, plums, and breadcrumbs in a bowl, tossing gently to combine. Spread the fruit mixture over the white chocolate filling in the tarts. Place the tarts on the preheated oven tray and bake for 30 minutes, or until the pastry turns a rich, golden brown.
  • Generously sprinkle tarts with sugar, allowing them to stand for 15 minutes. Serve warm or at room temperature with a dollop of cream.

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