Method

1. For the sweet pastry, in your mixer fitted with the paddle attachment, cream the butter and sugar until soft and pale.
2. Add the egg, vanilla and combine.
3. Finally add the flour and mix until there is no trace of flour left.
4. Wrap in clingfilm and chill for 30 minutes.
5. Grease 6 round loose bottom tart shells (4.5” x 1”) with butter and dust with flour. Set aside.
6. Roll the chilled pastry on a floured work surface and once the pastry is 0.5cm thin, line the 6 rings.
7. Remove the excess pastry and chill for ten minutes.
8. Preheat the oven to 180C / 160C Fan / Gas 3 / 350F.
9. 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.
10. 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.
11. Remove and allow to cool.
12. To assemble, 3/4 fill each shell with semi whipped cream and arrange the sliced strawberries on top and simply enjoy!