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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