strawberry and creme F tartA lovely summer dessert use British strawberries for a sweet strawberry taste. Use ready-made sweet shortcrust pastry to save time.

Strawberry and Crème Fraiche Tarts

By Annette Cole Published: February 8, 2015

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 8 mins
  • Ready In: 23 mins

A lovely summer dessert use British strawberries for a sweet strawberry taste. Use ready-made sweet shortcrust pastry to save time.

Ingredients

Instructions

  1. Use ready-made shortcrust sweet pastry or sift flour into a food processor and add slices of butter. Process until the mixture resembles fine breadcrumbs.
  2. Combine icing sugar and egg yolk in a bowl and add to the flour and butter. Continue mixing until the pastry starts to come together. Remove and knead by hand. Wrap pastry in cling film and refrigerate until needed.
  3. Grease four individual tart tins with butter. Roll out the pastry to a thickness of 5mm. Cut out four circles of pastry and line the tins, pushing the pastry all the way into the edges. Fill tarts with baking beans
  4. Blind bake for 5 to 8 minutes in a preheated oven until golden brown. Remove the beans towards the end of the baking process to allow the pastry base to finish baking. Oven setting 180°C / Mark 4
  5. Place crème fraîche in a bowl and add vanilla essence. Sieve in icing sugar to taste and whisk until mixed. Dice four of the strawberries and place a portion on the base of each tart.
  6. Fill the tart cases with crème fraîche and sprinkle with caster sugar. Use a blow torch to caramelise the sugar torch or pop under a hot grill. Cut the remaining strawberry into quarters and use to decorate the tarts
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