Tutti Frutti Rounds Recipes

Steps:

• In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.

Steps:

• In medium saucepan, stir together 3 tablespoons of the splenda, cornstarch, and orange peel.
• Stir in egg yolks and yogurt until well blended.
• Cook over medium heat, stirring constantly, until mixture boils and thickens.
• Cover and chill thoroughly.
• In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.
• Add remaining 1 cup splenda, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.
• (Rub just a bit of meringue between thumb and forefinger to feel if splenda has dissolved).
• With spoon or pastry bag, spread mixture over bottom of lightly greased or lined (foil or waxed, brown or parchment paper) 12 inch pizza pan, forming a rim around sides.
• Bake in preheated 225°F oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
• Turn off oven.
• Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.
• To serve, spread chilled custard evenly over baked meringue shell.
• Arrange fruits in a decorative pattern over custard.
• Cut into wedges and serve immediately.

Steps:

• To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
• To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp's cold water and process until the mixture forms a dough.
• Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12-15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.