Per tart (75g)
Calories 253, Fat 12g, Saturates 2.3g, Carbohydrate 33g, Sugars 13g, Fibre 2g, Protein 4.3g, Salt 0.17g
Preheat the oven to 180°C/355°F/Gas 4. For the pastry, add the plain flour, butter and icing sugar to a food processor and pulse until the mixture resembles breadcrumbs. Transfer the mixture to a large bowl and bring together with your hands, being careful not to over-work the pastry. If the pastry seems too wet add a little more flour; if it's too dry add a little water. Once the pastry has come together, wrap it in cling film and refrigerate for 20 minutes.
Once chilled, remove the pastry from the fridge and roll out to 4-5mm thick. Line each tart case with pastry. Prick the tart bottoms with a fork and blind bake for 15 minutes, then leave to cool.
For the filling, add all the filling ingredients to a food processor and blend until smooth. Share this mixture between the tart cases and transfer the tarts to the fridge to set for at least 3 hours. Top with the strawberry slices, to serve.
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