350 g shortcrust pastry
8 tsp lemon curd
4 tsp crème fraîche
4 strawberries
20 raspberries
24 blueberries
icing sugar (confectioners sugar) to dust
8 tsp lemon curd
4 tsp crème fraîche
4 strawberries
20 raspberries
24 blueberries
icing sugar (confectioners sugar) to dust
method
1. Preheat the oven to 150°C (300°F) gas mark 2
2. Cut the pastry into 12 x 7 cm (3 inch) circles using a pastry cutter, and put into a 12 hole bun tin. Chill for 5 minutes.
3. Mix the cr譥 frae with the lemon curd and put a teaspoonful into each pastry case. Bake in the oven for 20-25 minutes, or until the pastry is golden.
4. Remove the tarts and cool on a wire rack.
5. Wash and dry the fruits. Slice the strawberries and decorate the tarts with the fruit.
6. Arrange on a pretty plate and dust with icing sugar.
2. Cut the pastry into 12 x 7 cm (3 inch) circles using a pastry cutter, and put into a 12 hole bun tin. Chill for 5 minutes.
3. Mix the cr譥 frae with the lemon curd and put a teaspoonful into each pastry case. Bake in the oven for 20-25 minutes, or until the pastry is golden.
4. Remove the tarts and cool on a wire rack.
5. Wash and dry the fruits. Slice the strawberries and decorate the tarts with the fruit.
6. Arrange on a pretty plate and dust with icing sugar.
serving amount
serves: 4
rate this recipe
10.0
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
