Strawberry tarts recipe
A simple summer dessert recipe that can be made with the kids. This easy strawberry tart uses ready-made shortcrust pastry as a time-saving hack, fill with sweetened vanilla cream cheese and juicy strawberry slices for the perfect picnic bite, all ready in just 45 minutes.
See method- Serves 12 pieces
- 30 mins to prepare and 15 mins to cook
- 118 calories / serving
Ingredients
- 225g (7½oz) prepared shortcrust pastry
- 250g (8oz) strawberries
- 2tbsp icing sugar
- 150g (5oz) light cream cheese
- ½tsp vanilla extract
Each serving contains
- Energy
- 490kJ 118.0kcal
- Fat
- 7g
- Saturates
- 3g
- Salt
- 0.2g
- Sugars
- 4g
of the Reference intake
Carbohydrate 12.8gProtein 2.3gFibre 0.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Thinly roll out the pastry then, using a 9cm (3½in) fluted cutter, cut out 12 circles. Press them into a bun tin to make pastry cases, then prick them with a fork.
- Scrunch up pieces of foil and press them into each case. Bake for 10mins, then remove the foil and return to the oven for a further 3-4mins. Leave in the tin until cool enough to transfer to a cooling rack.
- Chop half the strawberries and place in a food processor with the icing sugar. Blend to a purée, then sieve. Beat the cream cheese and vanilla, then stir in 2tbsp of the purée.
- Fill the cases with the strawberry mixture. Slice the remaining strawberries and arrange on top. Just before serving, drizzle each of the tarts with a little of the remaining purée.
