How To Make Strawberry Tarts
Strawberry Tarts Recipe. London's Art of Hospitality is a children's cookery school, teaching children the skills to make food that is good for them. These strawberry tarts are great to make and taste great. Relish our Strawberry Tarts recipe.
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Step 1:
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You will need:
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Step 2:
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the pastry
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Place 250g of plain flour in a large bowl, and add 125g of butter. Rub the butter into the flour with your fingertips. Don't squidge it as this will crush all the air out. Rub it gently, lightly lifting your fingers as you go. Keep going until the mixture resembles fine breadcrumbs. Add in 2 tablespoons of vanilla sugar, and mix with a fork.
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Step 3:
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add egg and water
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Carefully break an egg over a separate bowl. Tip the yolk from one side of the shell to the other, letting the clear part fall into the bowl. Put the yolk into another bowl. You only need the egg yolk for this recipe.
Add 2 to 3 tablespoons of water to the egg yolk and quickly whisk with a fork. Make a well in the middle of the flour mixture and add a little of the egg and water. Work the mixture in, adding more egg and water until it begins to form a ball without being too sticky. If it's too dry, add a little more water.
Shape the dough into a ball, wrap it in cling film and place in the fridge for about 30 minutes to chill
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Step 4:
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Prepare the tins
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Grease the baking tins using a little kitchen towel dipped in butter.
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Step 5:
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Roll
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Remove the dough from the fridge, unwrap and cut into quarters. Sprinkle a tiny bit of flour onto a clean work surface.
Press the dough with your hands to warm it, then use a rolling pin to roll out. Don't put too much pressure on the rolling pin. Press gently and turn frequently. If it feels like it is sticking, rub a little flour onto the rolling pin. Roll the pastry until it is about 5mm thick
If it tears, don't worry, just push it back together.
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Step 6:
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Form the cases
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Loosen the pastry from the work surface with a pallet knife, drape it over the rolling pin and lay it into the baking tray. Cut of the excess with a knife and shape the top with your fingers.
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Step 7:
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Chill
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Line each of the pastry cases with a square of tin foil, and fill each with baking beans. These will help the tarts keep their shape and stop the pastry rising up when it is cooked
Place them back into the fridge for about 15 - 20 minutes to chill.
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Step 8:
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Preheat the oven
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Meanwhile turn the oven to 200 degrees Celsius.
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Step 9:
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Bake
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Remove the pastry cases from the fridge and immediately put them in the oven to bake for 7 minutes. Then, remove the beans and foil. This can be tricky, so there should always be an adult around to help. Return the cases to the oven and bake for a further 3 minutes. Then place them on a wire rack to cool while you make the filling.
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Step 10:
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The filling
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Put 200g of cream cheese in a large mixing bowl. Sift in about 1 tablespoon of icing sugar. Add half a teaspoonful of vanilla extract and beat well with a wooden spoon. Have a taste, and add more icing sugar or vanilla extract if you think it needs it.
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Step 11:
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The strawberries
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Remove the leaves and stalks from the strawberries, and clean the tops with a little kitchen towel. Carefully slice each strawberry in two. To be extra safe hold them like this - make a bridge shape with your fingers, put the knife in the gap, and slice.
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Step 12:
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Fill the cases
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Place a small amount of the cream into each pastry tart and smooth it around. Arrange the chopped strawberries on top.
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Step 13:
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Jelly glaze
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Now make a glaze Put 4 tablespoons of redcurrant jelly into a saucepan over a low heat and leave to melt. Add a couple of tablespoons of water after about 3 minutes, just enough to make it runny. If the mixture begins to bubble, give it a quick stir and lower the heat. It will be ready in about 8 minutes. Use it straight away before it solidifies. Ladle a little over the strawberry tarts. Garnish with fresh mint