These simple fruit tarts are fresh, easy to make and a great idea for an elegant event. When scattered with edible flowers – they’ll easily be the star attraction.
Ingredients (serves 4)
Sunflower oil, for oiling
Plain flour, for dusting
1 quantity of low-carb dessert pastry
125ml whipping cream
1 large ripe dessert pear, peeled and cored
275g fresh raspberries
Some baking beans (or dried beans)
Handful of edible flower petals, such as viola or dianthus (optional)
Method
Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Lightly oil four 10cm round fluted tart tins with a little sunflower oil.
Roll out the pastry on a worktop well dusted with flour to a thickness of about 3–4mm. Roughly cut out four rounds slightly larger than the tins. Press each pastry round into a tin and trim the excess with a sharp knife.
Place a layer of foil over the top of each pastry case, then fill with dried beans or baking beans. Bake for 20 minutes until the pastry is crisp and just turning golden brown. Leave the pastry cases to cool in the tins and then lift the baking beans and foil out.
Just before you want to serve your tarts, remove the pastry cases from the tins and place them on a serving plate.
Whip the cream until it forms soft peaks. Place the pear in a separate bowl and use a stick blender to purée it, then fold it into the cream. Spread the cream mixture evenly across each of the tarts and arrange the raspberries on top. Finish with a scattering of edible flower petals, if you like. These are best eaten immediately.
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