Fruit Tartlet

Prepare the tartlet dough with 220 g flour, 150 g butter, 100 g FunCakes icing sugar, 40 g FunCakes almond flour, a pinch of salt, and 30 g egg. Wrap it in cling film and let it rest in the refrigerator for one hour.

Preheat the oven to 180 °C (convection oven 160 °C).

Spray the pan with FunCakes Bake Release Spray. Knead the dough well after removing it from the refrigerator and roll it out on a floured surface to about 3-4 mm thickness. Place it in the pan and press the edges lightly.

Cut off the excess dough with a sharp knife and prick the base with a fork. Bake the tartlet base in the preheated oven for about 15-20 minutes until it turns slightly golden, then let it cool.

Prepare 300 g FunCakes Pastry Cream Mix according to the package instructions and let it set in the refrigerator.

Melt the 100 g FunCakes White Chocolate Chips following the package instructions and brush the melted chocolate over the entire inside of the tartlet, then let it harden in the refrigerator for a while. The chocolate prevents the base from becoming soft and soggy.

Spread the Pastry Cream over the tartlet base and arrange the fresh fruits on top. Mix some FunCakes Glaze Topping in a bowl and coat the fruits with it.