Strawberry tarts

Prep: 30 mins

Cook: 15 mins

Tasty tarts filled with a smooth creamy strawberry puree and topped generously with these juicy fruits.

320g short crust pastry block

Plain flour, to dust

250g strawberries, cut in half (reserving 75g for decoration)

2 tbsp icing sugar

150g light cream cheese

½ tsp vanilla extract

Preheat the oven to 200°C / 400°F / Gas mark 6.

Over a slightly floured surface, thinly roll out the pastry then, using a 9cm fluted cutter, cut out 10 circles.

Press them into a cupcake tin, then prick them with a fork.

Line with greaseproof paper and baking beans and bake blind for 10 minutes.

Remove the paper and the baking beans and return the pastry to the oven for a further 3-4 minutes.

Leave in the tin to fully cool, before transferring to a cooling rack.

Place 200g of the strawberries in a food processor with the icing sugar.

Blend to a purée, then sieve. Beat the cream cheese and vanilla, then mix in 2 tablespoons of the strawberry puree.

Fill each case with the strawberry cream cheese mixture.

Use the remaining strawberries and arrange on top.

To serve, drizzle each of the tarts with a little of the remaining purée.

Serves
12

Preparation Time
30 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Fruit, Sugar, Pastry

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty
Moderately Easy

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