Mini Apricot Tarts
Ingredients
Dough
- 1/2 cup butter at room temperature
- 4 cubes cream cheese at room temperature
- 2 tablespoons powdered sugar
- 1 teaspoon baking powder
- 1/4 cup flour
Filling
- 4 cubes cream cheese at room temperature
- 1/2 cup clotted cream
- 1/2 cup chopped apricots
- 2 tablespoons powdered sugar
Preparation
Place the rack in the middle of the oven and preheat the oven to 180°C.
Prepare small cupcake molds.
For the dough, in a food processor with the steel blade, add butter, cream cheese, sugar, baking powder, and flour then run the processor on medium speed until the dough forms.
Divide the dough into balls equal to the number of molds and place them in the molds then using a tart shaper or your finger, press lightly to cover the bottom and sides to form the tart base.
Bake the tarts for 10 to 12 minutes or until golden brown.
For the filling, in a food processor bowl, add cream cheese, clotted cream, chopped apricots, and sugar then run on medium speed until the mixture is well combined and forms the filling.
Distribute the filling into the baked tart shells to fill them completely.
Place the apricot tarts on a serving plate and serve immediately.
