Looking for a quick and easy dinner party desert... these Fruit Tarts are it. Prep in advance and assemble just before serving for a big WOW factor!

Simply gorgeous to look at, they are deceptively simple to make.  Crisp, flaking pastry, lush rich cream and divine fresh fruit - yum!

Upsize to a generous single tart if you prefer, or make mini ones for mini people or to serve alongside other deserts.

I prefer to make them not too sweet as the cream is quite rich, but if they're not sweet enough for your taste, simply add a bit more honey to your mix.

Ingredients

• 1 packet ready rolled puff pastry
• 1 packet/160g of full fat cream cheese 
• 100ml extra thick double cream
• 60g thick natural greek yogurt
• 3 tbsp honey
• 30g icing sugar 
• Seeds from 1 fresh vanilla pod (if you can't get this, use 1 tsp vanilla paste)
• 1 tsp orange flower water
• Fresh soft fruit of your choice - use what's in season; figs are gorgeous when ripe
• Zest of 1 orange
• I egg, beaten
• Icing sugar for dusting or drizzle with more honey if you prefer
• Fresh fruit of your choice
• Fresh mint for decoration

Method

1. Pre-heat your oven to 220°C.
2. Line your baking tray with greaseproof baking paper.
3. Leave your pastry whole or cut to size, we cut ours into 6 equal pieces. Whatever size you chose, score a 'picture-frame' 1cm inside the edge of your pastry. 
4. Place your pastry on the baking paper, bake for 10 minutes until puffed up but not fully browned.
5. Remove from the oven and press down the central area of pastry to leave a raised frame around the edge. Brush the frame lightly with beaten egg. Bake for approximately a further 10 minutes until golden brown.
6. Set aside to cool. Once cool, store in a sealed container until ready to use.
7. To make the cheesecake cream put the cream, cream cheese, yogurt, vanilla, icing sugar, honey and orange flower water into a bowl and fold together with a plastic spatula until it's well combined and has thickened. Don't beat it. Definitely don't use an electric whisk. Cover and chill until ready to use.
8. To create the tarts, simply fill the middle of your puff pastry with a generous amount of cheesecake cream. Decorate with fruit as you wish.  Pile high with a single fruit or mix your fruits together. Your tarts, your style.
9. Sprinkle with icing sugar or drizzle with honey and sprinkle over the zest of an orange. Top with a sprig of fresh mint for contrast.

Prep time: 35 mins

Serves: 6