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Donal Skehan
Sweet Little Strawberry Tarts | DonalSkehan.com
  • desserts-baking

Sweet Little Strawberry Tarts

August 04

For a sweet treat, try the low fuss dessert recipe here and savor the Sweet Little Strawberry Tarts.

  • serves Serves 8
  • time 50mins + cooling time

Method

  1. 1. You will need eight 8cm/3 inch round, loose-bottomed fluted tartlet tins. Preheat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6.
  2. 2. Sprinkle a work surface with flour and roll out the dough until fairly thin then cut out eight discs slightly bigger than the tartlet tins. Line each tin with the pastry, on the base then trim across the top and prick the base with a fork.
  3. 3. Line each pastry case with baking paper, fill with baking beans and bake blind for about 10 minutes until pale golden. Remove the beans and paper, and return to the oven for about 5 minutes to dry out the base. Brush each case with the egg wash and return to the oven for 3 minutes to finish cooking the pastry. Set aside to cool down completely in the tartlet tins.
  4. 4. For the filling, mix together the mascarpone, double cream, custard powder and vanilla bean paste until well combined.
  5. 5. When the tartlet cases have cooled, fill with the filling then arrange the strawberries on top. Place the jam and water into a pan and warm slightly then brush over the strawberries.
  6. 6. Chill in the fridge for 10 minutes, then remove from the tins to serve.

Ingredients

1 sheet all-butter shortcrust pastry

 

For the filling:

8.5oz mascarpone cheese

1 tsp vanilla bean paste

3.5fl oz milk

2 tbsp custard powder

3 tbsp caster sugar 

 

For the strawberries:

5oz Strawberries, sliced

2.5oz strawberry jam

2 tbsp water

1 sheet all-butter shortcrust pastry

 

For the filling:

250g mascarpone cheese

1 tsp vanilla bean paste

100ml milk

2 tbsp custard powder

3 tbsp caster sugar 

 

For the strawberries:

150g Strawberries, sliced

75g strawberry jam

2 tbsp water

You'll Need

eight 8cm/3 inch round, loose-bottomed fluted tartlet tins

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