Cakes and tarts‎ > ‎

Strawberry tarts

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

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.