Fresh Fruit Cookie Tartlets

Ingredients:

For the Cookies:
1 cup (225g) unsalted butter, softened
1 cup (200g) sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups (320g) plain flour
1 tsp baking powder
1/4 tsp salt

For the Pink Cream:
1 cup (240ml) whipping cream, chilled
200g cream cheese, softened
1/2 cup (60g) icing sugar
3 tbsp strawberry purée or 1 tbsp strawberry jam
1/2 tsp vanilla extract

For Decorating:
Strawberries, kiwi, blueberries, blackberries, raspberries
Peach or nectarine slices
Grapes
Pomegranate seeds
Edible flowers
Mint leaves

Method:

• Beat butter and sugar until creamy and fluffy.
• Add egg and vanilla; mix well.
• Add flour, baking powder and salt to form a soft dough.
• Chill for 20 minutes.
• Roll the dough to 1/2 cm thickness.
• Cut round cookie shapes (add centre holes if desired).
• Bake at 180°C for 8–10 minutes, until edges are lightly golden.
• Cool completely.
• Whip the cream to soft peaks.
• Beat cream cheese and icing sugar until smooth.
• Add strawberry purée or jam and vanilla; mix well.
• Fold in whipped cream to create the pink frosting.
• Pipe decorative dots around each cookie.
• Top with fresh fruits, pomegranate, edible flowers and mint.
• Chill for 30 minutes before serving.