Watch How to Make the Perfect Tart for Afternoon Tea With a British Cook
Chef Rachel Khoo demonstrated how to make a quick sweet dish.
— -- British chef Rachel Khoo welcomed ABC News into her home for afternoon tea and to demonstrate one of the recipes from her latest cookbook.
Khoo started her culinary career after moving to Paris to take a pastry course at Le Cordon Bleu, so it comes as little surprise that she counts her Berry Tartlet recipe as a go-to.
She starred in the BBC show "Little Paris Kitchen" and showed viewers how to cook classic French cuisine with a modern twist in a small space. Now she's moved back to the U.K. and allowed ABC News to stream video from her new kitchen.
Khoo's reach continues to expand as she has just launched an online lifestyle magazine called Khoollect that will feature new talent from around the world and include travel guides and recipes.
Her latest cookbook, "Rachel Khoo's Kitchen Notebook," is now available in the U.S. and she has shared the recipe for the tartlet that she cooked during ABC News' live stream so that viewers can try it out for themselves.
Berry Tartlets with Cream Cheese Filling
These delightful treats are easy to make and look impressive with a bouquet of fresh berries perched on top.
2-3 tbsp. granulated sugar6 oz. puff pastry6 tbsp. unsalted butter, at room temperature1 cup confectioners sugar, plus more for dusting6 tbsp. full-fat cream cheese, at room temperature 5-7 oz. fresh berries (strawberries, raspberries, blueberries), washed
Makes: 6 servings Preparation time: 30 minutesBaking time: 35 minutesCooling time: 20 minutes
Preheat the oven to 350 degrees Fahrenheit. Dust your work surface with half the granulated sugar and roll out the pastry into a rectangle, roughly 6 by 8 inches. Dust with the remaining sugar and roll the rolling pin over it to press in the sugar. Tightly roll it up, starting from the horizontal side closest to you. Cut the roll into six equal-sized pieces, roughly 1 ¼ inches wide. Take one piece and place it spiral-side up in a muffin pan. Use your thumb to push the dough outward, evenly lining the base and sides of the pan. Repeat with the rest of the spirals. Prick the base of each one with a fork, then line with small rounds of parchment paper and add ceramic baking weights to each. Bake for 20 minutes, then remove the weights and parchment and return to the oven for 10 to 15 minutes, or until lightly golden and cooked through (check by lifting one out of the pan). Remove from the pan immediately (otherwise they will caramelize and stick) and set aside to cool on a wire rack. While the tartlet bases are baking, using an electric hand mixer, beat together the butter and confectioners’ sugar for 2 minutes, or until light and fluffy. Beat in the cream cheese until well blended. Put a dollop of filling on each of the tartlet bases after they cool. Decorate the tops with berries and dust with confectioners’ sugar, if you like, before serving. How to get ahead: Once cooled, the baked tartlet bases can be kept in an airtight container for up to five days. They also freeze well.
