• Prep time
    15 minutes
  • Cooking
    15 minutes
  • Serves
    4
  • Difficulty
    Easy

Ingredients

  • 1 sheet Pampas Light Shortcrust pastry, thawed
  • 75g light cream cheese
  • 1 tbspn caster sugar
  • 1 tbspn almond meal
  • ½ tspn coconut essence
  • 1 punnet of raspberries
  • 1 punnet of blueberries
  • ¼ cup icing sugar
  • 1 tspn lemon juice

Method

  • Preheat oven to 200˚C conventional or 180˚C fan-forced. Place an oven tray in the oven.
  • Cut pastry into 4 squares. Line four 8.5cm fluted tart tins with pastry. Place on oven tray and bake for 15 minutes or until golden. Set to cool.
  • Combine cream cheese, sugar, almond meal and essence in a bowl.
  • Mix icing sugar and lemon juice to create a runny icing.
  • Divide cream cheese mixture between cooled tart shells and top with fruit. Drizzle with icing.