Strawberry Flower Tarts

Floral strawberry tarts, perfect for a happy Valentines Day or any other special day.

Servings: 2

Prep time: 30 minutes

Cooking times: 20-23 minutes

Ingredients

For the pastry

  • 150g plain flour

  • 75g unsalted butter, diced

  • 25g icing sugar

  • 1 egg yolk

For the filling

  • 125g strawberries, hulled and chopped

  • 60g caster sugar

  • Squeeze of lemon juice

  • 50ml double cream

For the flower top

  • 100g strawberries, hulled and sliced

Directions

1.To make the pastry, place the flour and butter in a food processor and blitz until it resembles breadcrumbs. Add the icing sugar with a pinch of salt and pulse until combined. Add in the egg yolk with 2-3 tbsp cold water and pulse to bring the mixture together. This makes enough dough for 4 cases - you can bake the tarts then store in an airtight container for a week or freeze them for another occasion. Dust the work surface with flour, quarter the dough and roll out 4 separate circles to fit 10cm tart tins. Press into the tins and trim the edges. Prick the base all over then chill for 30 minutes.

2.Preheat the oven to 180Cfan/200C/gas 6. Line the tarts with parchment and baking beans and bake for 15 minutes, remove the beans and parchment and cook for a further 5-8 minutes until the base is set and the sides golden. Remove from the oven and leave to cool.

3. For the filling, place the strawberries, sugar and lemon juice in a small pan and simmer for around 5 minutes until syrupy then leave to cool. Whip the cream until it holds stiff peaks and and stir in the cooked strawberries. Spoon into the cooled pastry cases.

4. To decorate, arrange the strawberry slices on top of the mousse in a petal pattern. Serve immediately.

Short on time? You can buy ready made tart cases in the supermarket and continue from step 3.

Credit: The Summer Berry Company

Hannah WhiteComment