Sainsbury's Ready Rolled Shortcrust Pastry 320g

Tropical Fruit Tartlets

320g Sainsbury's Ready Rolled Shortcrust Pastry

280g Full Fat Soft Cheese

50g Icing Sugar

Tropical Fruit (Mango, Passion Fruit, Kiwi, Pineapple)

Toasted Coconut

You will need:

• 12 cup bun tray or mini tartlet case
• 100mm cookie cutter
• baking beans
• knife
• large spoon
• baking parchment 

1. Preheat the oven to 200°C, Fan 180°C, Gas 6.
2. Using a standard 12 cup bun tray, unroll the pastry, cut into 100mm rounds and line the tartlet cases ensuring a 1cm overhang. 
3. Chill in the fridge for 10-15 minutes before baking. Once chilled, line the pastry cases with baking parchment and fill with baking beans. 
4. Place on a baking tray and blind bake for 10 minutes.
5. Remove the parchment paper and baking beans and continue to bake for a further 5 minutes or until pastry is crisp and golden brown in colour. 
6. Remove from the oven, allow to cool, then trim off the excess pastry with a sharp knife. 
7. To make the cream cheese filling, sweeten the full fat soft cheese by adding the icing sugar and mixing together. Spoon the mixture into the bottom of the cooled tartlet cases and arrange your chosen tropical fruit on top.
8. Sprinkle with toasted coconut to finish.

For use by date: see front of pack. Keep refrigerated. Once opened, use within 3 days and do not exceed the use by date.

For best quality, freeze as soon as possible after purchase and always within the use by date. Once frozen consume within 1 month. Defrost thoroughly and use within 24 hours. Do not refreeze once defrosted.

Film: Recycle with bags at large supermarket, Don't recycle at home

Box: Recycle