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Strawberry tarts
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
3sheets (25 x 25cm) ready rolled frozen shortcrust pastry (Pampas brand), just thawed
40.00 ml strawberry-flavoured jelly crystals
60ml (1/4 cup) boiling water
60ml (1/4 cup) cold water
125g cream cheese, at room temperature
55g (1/4 cup) lemon butter (MasterFoods brand)
1.25kg (5 punnets) strawberries, washed, hulled
Instructions:
Preheat your oven to 200°C. Cut the pastry sheets into quarters and use them to line the base and sides of twelve 8cm non-stick mini tart pans. Remember to trim any excess pastry. Prick the pastry with a fork and chill in the freezer for 10 minutes. Cover the pastry bases with baking paper and fill with rice or dried beans.
Place tart pans in the oven and bake until pastry is light golden, about 20 minutes. Take out the paper and rice/beans, then bake for an additional 5 minutes until the bases are crisp. Remove from oven and let them cool. Gently remove pastry cases from pans and transfer them to a tray.
Place the jelly crystals in a heatproof jug and pour over the boiling water. Use a fork to stir until the crystals dissolve completely. Mix in the cold water and let it cool to room temperature.
Prepare the lemon curd by mixing cream cheese and lemon butter in a bowl. Evenly distribute the curd among the pastry cases and use the back of a spoon to create a smooth surface. Arrange strawberries on top, then spoon the cooled jelly over. Chill in the fridge for 2 hours to allow the jelly to set.