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Strawberry tarts

Ingredients:
350g sweet shortcrust pastry
150ml double cream
Punnet strawberries
Optional: Lemon curd OR strawberry jam OR creme fraiche

Method:
Roll out the pastry to 1cm thick. Blind bake the pastry for 15 minutes then remove the baking paper and cook for another 5 until lightly browned. Whisk the cream until it forms soft peaks. Fold in any of the optional extras. Spoon into the cooled pastry and refrigerate. Will keep overnight if covered.
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