Individual Strawberry and Cream Tartlets by Shane Smith
| Serves: 6 | Chef: Shane Smith | Category: Tarts | Course: Dessert | Machine: Mixer | Total time (min.): 57 |
When strawberries are in season, there really is nothing nicer that pairing them up with some semi whipped cream. As they are a marriage made in heaven I try not to play around with them too much. Add in a crumbly buttery pastry shell and you've just raised the bar to the next level. Its simple, elegant and most importantly, super tasty!
Ingredients
For the Sweet pastry:
- 125g Butter
- 125g Caster sugar
- 1 Medium egg
- Dash Vanilla essence
- 250g Plain flour
For the Filling:
- 250ml Cream
- 2 Punnets of Irish strawberries
Tools
- Titanium Chef
Method
- For the sweet pastry, in your mixer fitted with the paddle attachment, cream the butter and sugar until soft and pale.
- Add the egg, vanilla and combine.
- Finally add the flour and mix until there is no trace of flour left.
- Wrap in clingfilm and chill for 30 minutes.
- Grease 6 round loose bottom tart shells (4.5” x 1”) with butter and dust with flour. Set aside.
- Roll the chilled pastry on a floured work surface and once the pastry is 0.5cm thin, line the 6 rings.
- Remove the excess pastry and chill for ten minutes.
- Preheat the oven to 180C / 160C Fan / Gas 3 / 350F.
- Line the chilled shells with parchment paper and fill with baking beans and blind bake for 10-12 minutes or until the top of the pastry starts to go golden brown.
- At this point carefully remove the baking beans and return the shells to the oven for another 10 minutes or until the shells are golden brown all over.
- Remove and allow to cool.
- To assemble, 3/4 fill each shell with semi whipped cream and arrange the sliced strawberries on top and simply enjoy!