Name: Mixed Berry Tarts
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 sheet frozen ready rolled puff pastry; 1/3 cup almond meal (ground almonds); 2 tablespoons raw sugar; 150g Creative Gourmet frozen Mixed Berries; 1 egg white, lightly beaten; Thick natural yoghurt or cream, to serve

1 sheet frozen ready rolled puff pastry
1/3 cup almond meal (ground almonds)
2 tablespoons raw sugar
150g Creative Gourmet frozen Mixed Berries
1 egg white, lightly beaten
Thick natural yoghurt or cream, to serve

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Preheat oven to 200°C/180°C fan-forced. Place frozen pastry onto a board to just defrost. Cut 4 x 12cm circles (see tips) from the pastry. Place pastry circles onto a baking tray lined with baking paper
Using an 8cm round pastry cutter, lightly score a circle in the centre of each pastry circle
Mix almond meal and 1 tablespoon sugar in a small bowl. Evenly spoon mixture into the centre of each pastry circle. Arrange the frozen mixed berries over the almond mixture
Lightly brush pastry with egg white. Sprinkle with remaining sugar. Bake for 20-25 minutes until puffed and golden. Serve warm with thick natural yoghurt or cream

Tips & Hints:

Use a 12cm saucer or bowl as a guide to cut the pastry circles, and a 8cm pastry cutter to lightly score the pastry, the scoring results in pastry gently puffing and rising around the berries.

Preheat oven to 200°C/180°C fan-forced. Place frozen pastry onto a board to just defrost. Cut 4 x 12cm circles (see tips) from the pastry. Place pastry circles onto a baking tray lined with baking paper
Using an 8cm round pastry cutter, lightly score a circle in the centre of each pastry circle
Mix almond meal and 1 tablespoon sugar in a small bowl. Evenly spoon mixture into the centre of each pastry circle. Arrange the frozen mixed berries over the almond mixture
Lightly brush pastry with egg white. Sprinkle with remaining sugar. Bake for 20-25 minutes until puffed and golden. Serve warm with thick natural yoghurt or cream

Tips & Hints:

Use a 12cm saucer or bowl as a guide to cut the pastry circles, and a 8cm pastry cutter to lightly score the pastry, the scoring results in pastry gently puffing and rising around the berries.

Preheat oven to 200°C/180°C fan-forced. Place frozen pastry onto a board to just defrost. Cut 4 x 12cm circles (see tips) from the pastry. Place pastry circles onto a baking tray lined with baking paper
Using an 8cm round pastry cutter, lightly score a circle in the centre of each pastry circle
Mix almond meal and 1 tablespoon sugar in a small bowl. Evenly spoon mixture into the centre of each pastry circle. Arrange the frozen mixed berries over the almond mixture
Lightly brush pastry with egg white. Sprinkle with remaining sugar. Bake for 20-25 minutes until puffed and golden. Serve warm with thick natural yoghurt or cream

Tips & Hints:

Use a 12cm saucer or bowl as a guide to cut the pastry circles, and a 8cm pastry cutter to lightly score the pastry, the scoring results in pastry gently puffing and rising around the berries.

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