Monthly Archives: July 2016

Strawberry and blueberry fresh fruit tarts made with “Ready To Use” chocolate pastry


Strawberries and Cream Tart 



1tsp vanilla bean extract

1Tbs honey

200g mascarpone

1 tub strawberries



Blind bake pastry shells.

Allow pastry shells to cool completely.  Mix mascarpone, vanilla and honey until combined. Slice strawberries.

Spoon mascarpone mixture into tart shells, decorate with sliced strawberries.


Dress tarts with either of the following – a dusting of icing sugar, freeze dried fruit powder, mint leaves, or a drizzle of creme balsamic.



Blueberries and Chocolate ganache tarts



100g fresh cream

100g dark chocolate

1 tub of blueberries



Blind bake pastry shells.

Allow pastry shells to cool completely.  Place chocolate and cream into a bowl, over simmering water. Melt chocolate and cream together, mix well to combine.  Spoon ganache into tart shells and decorate with blueberries.


Dress tarts with a dusting of cinnamon and a drizzle of maple syrup.  Or a dusting of freeze dried lemon powder. Or simple finish with mint leaves.