Name: Little fruit tarts with vanilla cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 150g self-raising flour; 20.00 gm almond meal; 107.50 gm caster sugar, plus 2 tbsp to sprinkle; 80ml olive oil; 125ml milk; 125ml thickened cream; 3 eggs; 4.40 gm vanilla extract; Thin slices of tropical fruit (such as mango, papaya, kiwifruit); 82.50 ml flaked almonds; 30g unsalted butter, diced; Icing sugar, to dust; 300ml thick cream; 37.50 gm icing sugar, sifted; 1/2 vanilla bean, split, seeds scraped

Little fruit tarts with vanilla cream

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Ingredients:

150g self-raising flour
20.00 gm almond meal
107.50 gm caster sugar, plus 2 tbsp to sprinkle
80ml olive oil
125ml milk
125ml thickened cream
4.40 gm vanilla extract
Thin slices of tropical fruit (such as mango, papaya, kiwifruit)
82.50 ml flaked almonds
30g unsalted butter, diced
Icing sugar, to dust
300ml thick cream
37.50 gm icing sugar, sifted
1/2 vanilla bean, split, seeds scraped

Instructions:

Preheat your oven to 180°C and generously grease six 10cm fluted tart pans.
Mix together the flour, almond meal, sugar, and a pinch of salt. Combine the oil, milk, cream, eggs, and vanilla, then gently incorporate into the dry ingredients until fully mixed. Pour the batter into the tart pans and arrange fruit slices on top. Sprinkle with caster sugar and flaked almonds, dot with butter, and bake until golden, approximately 20 minutes.
In a bowl, combine cream, icing sugar, and vanilla seeds. Beat until thick and creamy. Chill in the refrigerator until ready to use.
Sprinkle tarts with powdered sugar and enjoy with vanilla cream.

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