Shane cooks

Individual strawberry and cream tartlets

Preparation time:
35 minutes
Cooking time:
22 minutes
Serves:
6 serves

When strawberries are in season, there really is nothing nicer that pairing them up with some semi whipped cream. As they are a marriage made in heaven I try not to play around with them too much. Add in a crumbly buttery pastry shell and you've just raised the bar to the next level. Its simple, elegant and most importantly, super tasty!

  • Ingredients

      For the Sweet pastry:
    • 125g Butter
    • 125g Caster sugar
    • 1 Medium egg
    • Dash Vanilla essence
    • 250g Plain flour
      For the Filling:
    • 250ml Cream
    • 2 Punnets of Irish strawberries
  • Method

    • For the sweet pastry, in your mixer fitted with the paddle attachment, cream the butter and sugar until soft and pale.
    • Add the egg, vanilla and combine.
    • Finally add the flour and mix until there is no trace of flour left.
    • Wrap in clingfilm and chill for 30 minutes.
    • Grease 6 round loose bottom tart shells (4.5” x 1”) with butter and dust with flour. Set aside.
    • Roll the chilled pastry on a floured work surface and once the pastry is 0.5cm thin, line the 6 rings.
    • Remove the excess pastry and chill for ten minutes.
    • Preheat the oven to 180C / 160C Fan / Gas 3 / 350F.
    • Line the chilled shells with parchment paper and fill with baking beans and blind bake for 10-12 minutes or until the top of the pastry starts to go golden brown.
    • At this point carefully remove the baking beans and return the shells to the oven for another 10 minutes or until the shells are golden brown all over.
    • Remove and allow to cool.
    • To assemble, 3/4 fill each shell with semi whipped cream and arrange the sliced strawberries on top and simply enjoy!

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