Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 1 sheet shortcrust pastry, thawed
- 1/4 cup icing sugar pure
- 75grams cream cheese light
- 1 punnet raspberries
- 1 punnet blueberris
- 1tablespoons almond meal
- 1tablespoons caster sugar
- 1tablespoons lemon juice
Nutrition per serving
1520kJ / 362Cal
1520 Kilojoules or 362 Calories
17% of daily energy intake*
Protein
5.5grams
Fat
16.8grams
Carbs
45.8grams
Sugars
23.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C conventional or 180°C fan-forced. Place an oven tray in the oven.
Step 2 of 5
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.
Step 3 of 5
Combine cream cheese, sugar, almond meal and essence in a bowl.
Step 4 of 5
Mix icing sugar and lemon juice to create a runny icing.
Step 5 of 5
Divide cream cheese mixture between cooled tart shells and top with fruit. Drizzle with icing.
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