Preheat your oven to 200ºC.
Roll out your puff pastry to ½ a cm thick. Using a round cookie cutter with a 10cm diameter, cut out 12 circles. Using a fork, repeatedly prick the pastry all over to prevent it from puffing up too much. Lightly grease a muffin tray and press each piece of pastry into the tray. Refrigerate for 30 – 60 minutes.
Stir your Vanilla Paste into your cream. Fill each tart base with a teaspoon of fruit mince, followed by a tablespoon of the vanilla cream, followed by ½ a teaspoon of sugar followed by a generous pinch of sweet rub. Now simply pop the tray into your pre-heated oven and bake for 30 minutes until puffed and golden. Remove from oven and allow to cool slightly before serving with fresh berries or cherries.
Serves: 12
