INGREDIENTS

Yields  14

• • 1/2 quantity of creme patisserie (see related recipe)
  • 1 1/2 punnets small strawberries, halved
  • 2 tbs redcurrant jelly

  Shortcrust pastry

  • 175g plain flour
  • 100g butter, chilled, cubed
  • 2 tbs icing sugar
  • 1 egg yolk

Directions for the Strawberry tarts

1. Step 1To make pastry, process flour, butter, sugar and pinch of salt in a food processor until resembles fine breadcrumbs. Add egg yolk and 1 tablespoon of cold water.
2. Step 2Process until mixture just comes together in a smooth ball. Cover in plastic wrap and refrigerate for 30 minutes.
3. Step 3Preheat the oven to 170°C. Roll out pastry thinly on a floured board and use to line 14 boat-shaped pastry moulds*. Prick all over with a fork and refrigerate for 30 minutes.
4. Step 4Bake for 7-10 minutes or until light golden, then cool. Fill with creme patisserie; place strawberries on top.
5. Step 5Heat jelly in a pan over low heat until smooth, brush over berries and serve immediately.

BACK TO STRAWBERRY CAKES

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