Fresh fruit, such as strawberries,
raspberries, kiwi fruit, peaches, grapes
or currants, peeled and sliced as necessary
Cold butter, cut in pieces
Dark brown sugar
Cocoa powder
Plain flour
Egg white
Method :
For the pastry, melt the butter, brown
sugar and cocoa over a low heat. Remove from the heat and sift over the
flour. Sift, then add enough egg white to bind. Form into a ball, wrap
and chill for 30 minutes.
Grease eight 8cm tartlet tins. Roll
out the pastry between two sheets of greaseproof paper. Stamp out eight
10cm / 4in rounds with a fluted biscuit cutter.
Line the tartlet tins and prick the
bases with a fork. Chill for 15 minutes. Preheat oven to 180oC/350oF/Gas
4.
Bake the pastry cases until firm,
20-25 minutes. Cool, then turn out.
Melt the jelly with the lemon juice.
Brush over the tartlet bases. Whip the cream and spread thinly in the
tartlet cases. Arrange the fruit on top. Brush with the jelly glaze and
serve.