Fruit Tartlets (Meyveli Tartolet)

For the tartlet dough: Place 2 water glasses of flour into a bowl. Add 125 g of butter (left at room temperature), 1 egg, 4 tablespoons of powdered sugar, and half a packet of baking powder into the center. Begin mixing from the center outward and knead the dough until all the ingredients are combined. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll out the firmed dough on a lightly floured surface with a rolling pin. Cut rounds from the dough using the rim of a water glass to fit the inside of small tartlet molds (adjust according to the size and shape of your tart molds). Gently press the dough rounds into the tart molds, making sure the dough takes the shape of the sides as well. Prick the surface of the dough with a fork to create small holes. Bake the tartlet doughs in a preheated oven at 180°C (350°F) for 25 minutes, or until golden.

For the cream: To fill the inside of the tartlets, place 3 water glasses of milk, 3 dessert spoons of flour, 1 egg yolk, 1 dessert spoon of wheat starch, and 4 tablespoons of granulated sugar into a deep saucepan. Whisk all the ingredients together, then place the saucepan over the heat and cook the cream mixture over low heat, stirring constantly. Once the cream has thickened and begins to bubble, remove from heat. Add 1 dessert spoon of butter and 100 g of labneh cheese, then mix with a hand mixer until smooth and allow to cool.

Remove the baked tartlet shells from their molds and let them rest for a short while. Transfer the prepared cream mixture into a piping bag and fill the tartlets. Decorate the tartlets with pieces of strawberry, kiwi, apricot, and grapes, then refrigerate and serve.

Baking Tip

You can use any fruits you like depending on the season...