Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, mini tart filled with plum whip. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mini Tart filled with Plum Whip is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Mini Tart filled with Plum Whip is something which I’ve loved my whole life.

Mini Plum Tarts filled with a layer of creamy frangipane and slices of fresh ripe plum is as delicious as it is cute. Each tart is perfect for one or two! Each of these mini tarts is perfect for one or two!

To get started with this recipe, we have to prepare a few ingredients. You can have mini tart filled with plum whip using 16 ingredients and 32 steps. Here is how you can achieve it.

The ingredients needed to make Mini Tart filled with Plum Whip:

1. Get For mini tarts :
2. Get 200 g : Maida
3. Take 100 g : Unsalted Butter (chilled and chopped)
4. Make ready 1 pinch : Salt
5. Take 3 tbsp : Powder sugar
6. Prepare Ice cold water as needed to knead a dough
7. Get For plum whip filling :
8. Make ready 1/2 cup : Plums chopped
9. Make ready 2 tbsp : Sugar
10. Get 3-4 tbsp or as needed : Water to make thick puree
11. Prepare 100 ml : Whipping cream (chilled)
12. Take 4 tbsp : Chocolate chips
13. Get 6-7 tbsp or to taste : Powder Sugar
14. Get 1/2 tsp : Vanilla essence
15. Make ready For garnishing :
16. Make ready 2 tbsp : Almonds chopped

If you make it a day ahead, give it a good whip before pouring into the shells. Putting tarts together: Assemble the tarts the day you want to serve. The Mini Plum Tarts recipe out of our category Stone Fruit! Stir together the jam and rum and fill in the core hole of the plums with the mixture.

Instructions to make Mini Tart filled with Plum Whip:

1. For tart :
2. In a bowl take maida, salt, sugar and butter.
3. Mix well using your fingers to a crumbly texture.
4. Now add water little by little and knead to a soft smooth dough.
5. Wrap it with a cling film and place it in a bowl. Keep it in fridge for 1 hr.
6. Now take it out of the fridge.
7. Take a small ball from the dough.
8. Place it between a cling film sheet and roll it to a little thick chapati. (It should be not very thin and not too thick).
9. Rolled chapati should be bigger then the moulds.
10. Grease moulds properly.
11. Now place them in the mould and press with fingers very lightly so that it should fit in the mould.
12. Now turn extra sides of the chapati and tear it properly with fingers or scissors.
13. And pierce it with fork so that it should not puff while baking.
14. Keep ready moulds in fridge for 10 min.
15. Now pre heat oven at 180*C for 10 mins.
16. Place the moulds in oven and bake for 20 min till golden.
17. Take it out of the oven and let them cool.
18. Now take out the tart from the moulds and let them cool properly.
19. For plum whip filling :
20. In a mixer take plums, sugar and water.
21. Beat it into a smooth thick puree.
22. Transfer it to a bowl and keep in fridge.
23. In a bowl take cream, powder sugar and vanilla essence.
24. Beat it with a beater till light, fluffy and stiff peaks are formed.
25. Mix plum puree and cream softly.
26. Now add chocolate chips and again mix softly.
27. Do not over mix.
28. Now take baked and cooled tarts.
29. Pour plum whip in the tarts with a spoon.
30. Top it with plum puree.
31. Garnish with chopped almonds.
32. Serve immediately or keep it in fridge for 1 hr and serve chilled.

Place the plums on the puff skin side up. Mini Berry Tarts _ Sugar cookie tarts filled with sweetened cream cheese & topped with berries. This recipe has a major shortcut, & I am not ashamed… it's refrigerated cookie dough! Fruit sugar cookie cups is a dessert you can take to your next picnic or BBQ. Fill tart shells evenly with filling mixture - see recipes for fillings - make into mini-pecan tarts or do Mini Pecan Tart Filling.

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