Strawberry Tarts
Categories: Cakes Desserts Recipes Sweet Treats
Strawberry Tarts
These pretty, miniature tarts have a light strawberry filling and a lovely crisp, sweet pastry; they’ll make a delicious addition to your afternoon tea spread.
Categories: Cakes Desserts Recipes Sweet Treats
These pretty, miniature tarts have a light strawberry filling and a lovely crisp, sweet pastry; they’ll make a delicious addition to your afternoon tea spread.
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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