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Strawberry tarts recipe

124 ratings

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
118kcal 5%
Fat
7g 10%
Saturates
3g 13%
Sugars
4g 5%
Salt
0.2g 3%

of the reference intake
Carbohydrate 12.8g Protein 2.3g Fibre 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.