Strawberry & Cream Tart Recipe

Posted on Tuesday, June 30, 2020 by Xpress JobsNo comments

Strawberry & Cream Tart Recipe

 

Sweet Pastry

175g Plain Flour, plus extra for dusting

2 tbsp Icing Sugar

100g Cold Butter, cubed

1 Egg, beaten

 

• You will need eight 8cm (3in) round, loose-bottomed fluted tartlet tins

• Preheat the oven to 200°C/180°C fan/Gas 6

• To make the pastry, measure the flour, icing sugar and butter into a food processor and whizz until the mixture resembles breadcrumbs. Alternatively, place the dry ingredients in a mixing bowl and rub in the butter with your fingertips. Add the egg and whizz again until you have a smooth ball of dough. Wrap the dough in cling film and chill in the fridge for 10 minutes

• Sprinkle a work surface with flour and roll out the dough until fairly thin – about the thickness of a £1 coin. Cut out eight discs slightly bigger than the tartlet tins. Line each tin with the pastry, on the base and up the sides (see tip), trim across the top and prick the base with a fork

• Line each pastry case with baking paper, fill with a few baking beans and bake blind for about 10 minutes until pale golden and starting to cook . Remove the beans and paper and return to the oven for

about 5 minutes to dry out the base and to finish cooking the pastry. Set aside to cool down completely in the tartlet tins

 

Cream Filling

• 250g Full-fat Mascarpone Cheese

• 150ml Pouring Double Cream

• 2 tbsp Icing Sugar

• 2 tsp Vanilla Extract

 

• Place the mascarpone and cream into a bowl with the icing sugar and vanilla extract and whisk by hand until slightly thickened

• Spoon some of the filling into each of the cold tartlet cases and level the top.

 

Strawberry Glaze

200g x Strawberry Puree

30g x Caster Sugar

2g x Pectin or Cornstarch

10g x Lemon Juice

 

• Mix the sugar and pectin together

• Separately boil strawberry puree and lemon juice, whisk in sugar and pectin

• Continue on low heat for 2 minutes or until sauce is thick enough

• Allow to cool

 

Arrange the strawberry (Around 400g – hulled & halved or sliced)  on top of each filled tartlet in a pretty spiral. Brush over the glaze over the strawberries and chill in the fridge for 10 minutes, then remove from the tins to serve.

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