Strawberry Tarts Recipe

Strawberry Tarts Recipes

Ingredients :


175g plain white flour

100g butter or margarine

1 egg yolk, size 5


300ml semi-skimmed milk

1 tbsp plain white flour

1 egg, size 5

1 tbsp caster sugar

1 tsp butter

2-3 drops vanilla essence

75g plain chocolate


225g strawberries, hulled, washed and lightly dried

3 tbsp redcurrant jelly

1 tbsp lemon juice

Method :

Preheat oven to Gas 6, 400F, 15 minutes before baking the pastry cases. Sieve the flour into a bowl. Cut the fat into cubes and add to the flour with the egg yolk and 1 tsp cold water. Using your hands, work the mixture together to form a pliable, but not sticky, dough. Wrap, then chill for at least 1 hour. Roll the dough out on a lightly floured surface. Use to line six 3.5cm individual fluted flan or patty tins.

Prick the bases lightly with a fork, then place a small sheet of greaseproof paper and some baking beans in each one. Bake blind for 12-15 minutes, or until the pastry is cooked. Remove from the oven, discard the paper and baking beans and leave until cold.

To make the filling, warm the milk to blood heat. Place the flour in a small bowl, add the egg, then beat until smooth. Gradually beat the warmed milk into the flour and egg mixture, then strain into a clean pan. Return to heat and cook gently, stirring through out, until mixture thickens and coats the back of a wooden spoon. Remove from the heat and beat in the sugar, butter and vanilla essence. Pour the custard into a small bowl, then cover with damp greaseproof paper and leave to one side until cold.

When the pastry cases are cold, melt the plain chocolate in a small bowl, over a pan of simmering water. Carefully brush insides of cases with chocolate, then leave until the chocolate has set. Beat the cooled custard to ensure there are no lumps, then spoon into pastry cases. Arrange strawberries attractively over the custard filling.

Heat the redcurrant jelly and lemon juice together and stir until smooth. Leave to cool slightly, then use to coat the strawberries. Leave for at least 15 minutes to allow the glaze to set before serving. Crisp, melt in the mouth pastry, filled with smooth chocolate and velvety rich custard, topped with luscious strawberries, make these delicious tarts a really wicked treat for the whole family to enjoy! Replace the strawberries with any prepared ripe soft fruit alternatively use well drained canned fruit such as apricots, then use apricot jam and lemon juice for glazing.

Makes 6

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