Exotic fruit tarts

Name: Exotic fruit tarts
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 300 g Flour; 200 g Butter; 100 g Sugar; 1 Egg yolk (size M); 1 Baby pineapple; 4 Kiwis; 1 Papaya; 3 TABLESPOONS Orange liqueur; 150 g Milk chocolate; 150 g Apricot Jam; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

300 g Flour
200 g Butter
100 g Sugar
1 Egg yolk (size M)
1 Baby pineapple
4 Kiwis
1 Papaya
3 TABLESPOONS Orange liqueur
150 g Milk chocolate
150 g Apricot Jam
baking paper
7-10 Tbsp Dried peas

Directions

1
Knead the flour, butter in pieces, sugar and egg yolk first with the dough hooks of the hand mixer, then with cool hands into a smooth shortcrust pastry. Divide into 12 equal pieces, roll out in circles (approx. 14 cm Ø) and press into the tartlet cups (10 cm Ø), press the edges together. Chill for at least 30 minutes. Cut 12 circles (approx. 12 cm Ø) out of baking paper, place on the dough and weigh down with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes "blind".
2
Remove dry peas and baking paper and bake the tartlet bottoms for another 5 minutes. In the meantime, cut pineapple lengthwise in half, peel and cut into slices. Peel and cut the kiwis into six. Cut papaya in half, remove seeds, peel and cut into slices. Sprinkle fruit with liqueur and let it stand for about 45 minutes. Remove tartlets from the oven, turn them over and let them cool down. Chop the chocolate and melt in a warm water bath. Pour out the tartlets with it and let them dry. Warm the jam and pass through a sieve.
3
Remove tartlets from the oven, turn them over and let them cool down. Chop the chocolate and melt in a warm water bath. Pour out the tartlets with it and let them dry. Warm the jam and pass through a sieve. Spread the fruit on the tartlets, spread with jam. Decorate with pineapple leaves