Strawberry Tarts
This delightful dessert features a buttery sweet shortcrust pastry base filled with tangy lemon cream and fresh, juicy strawberries. Each bite is a perfect balance of creamy, fruity goodness that will surely satisfy your sweet cravings. With a simple yet elegant presentation, this tart is not only delicious but also visually appealing, making it a lovely treat for any occasion.
— Constant Cookbook
Ingredients
- 350g ready-made sweet shortcrust pastry
- flour , for rolling out
- 150ml double cream
- 1 tbsp lemon curd
- ½ punnet strawberries
- 2 tbsp strawberry jam, without any whole strawberries in it
Instructions
- Ask a grown-up to turn the oven to 180C/fan 160C/gas 4. Roll the pastry out on a floured surface until it’s as thick as £1 coin. Cut round a saucer to make 4 circles. Put each one into the tin.
- Put a square of greaseproof paper and some rice in each. Ask a grown-up to put them in the oven for 25 minutes, then take paper and rice out. Leave to cool.
- Use a whisk to whisk the cream until it starts to get thick, then stir in the lemon curd.
- Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife.
- Spoon the cream into 4 pastry cases. Arrange the strawberry slices in a spiral or in rows on top of the lemon cream.
- Mix the jam in a bowl with 1 tbsp hot water, then brush it over the strawberries.
Cook Time
25M
Prep Time
PT30M
Yield
Makes 4
Nutrition
- Calories: 590 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 20 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.85 milligram of sodium
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