11 Jun 2016

Strawberry Tarts

No Comments Baking and Tarts / Pies

Sweetcrust pastry with vanilla creme patissiere and strawberries on top. The pastry is extremely light and flaky due to the cream. It’s pretty much shortbread, so you can bake any leftover pastry and eat on it’s own.

I also made a gluten free one with crushed gluten free digestive biscuits. Instead of pastry, crush a handful of biscuits and mix with just enough melted butter to moisten. Don’t overdo the butter – it’s easy to misjudge at first and add more than needed. Once you the butter into the biscuits the mixture should hold together.


Strawberry Tarts
 
Prep time
Cook time
Total time
 
Author:
Serves: 16 mini tarts
Ingredients
Shortbread Crust
  • 125g flour
  • 110g ground almonds
  • 230g (1 stick) unsalted butter, softened
  • 1 egg
  • Dash salt
  • 50g sugar
Creme Patissiere
  • 400ml double cream
  • 300ml milk
  • 180g caster sugar
  • Dash salt
  • 2 egg yolks
  • 3 eggs
  • 3 tbsp cornflour
  • 100g butter
  • 1½ tsp vanilla extract
Topping
  • Strawberries
  • Blueberries
  • Desiccated coconut
  • Strawberry jelly (Jello)
Directions
Shortbread Crust
  1. Combine the flour, ground almonds and salt in a small bowl.
  2. Cream the butter and sugar and beat until light and fluffy.
  3. Gradually add the beaten egg.
  4. Add the flour mixture all at once and mix just until it forms a ball.
  5. Flatten the dough into a disk, cover with plastic wrap and refrigerate for an hour or so until firm.
After Chilling...
  1. Preheat the oven to 175C/350F.
  2. Roll out the pastry to around 3mm thick and line lightly greased tart tins.
  3. Bake for 20 mins until lightly browned.
Custard Filling
  1. Heat the cream until simmering.
  2. Whisk the yolks, sugar, salt and cornflour in a small bowl.
  3. When the cream is simmering, whisk in the yolks, stiring constantly for a couple of minutes until thickened.
  4. Remove from the heat and add the butter and vanilla extract.
  5. Strain through a fine mesh sieve and refrigerate until for later.
  6. Once the cases have cooled, fill each with 2 tbsp custard and top with sliced strawberries and blueberries.
  7. Make up the jelly, but only use half of the water required. This will make it thicker for brushing over the top.
  8. Allow the jelly to cool slightly, then brush over the strawberries and refrigerate to set.

Bake the shells until golden brown

Bake the shells until golden brown

Label for strawberry and blueberry tarts

Label for strawberry and blueberry tarts

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