|125 g g||Butter Butter|
|60 g g||Icing Sugar Icing Sugar|
|1 pinches pinch||Salt Salt|
|180 g g||Flour Flour|
|3 large large||Eggs Egg|
|175 g g||Strawberry Strawberry|
|50 ml ml||Lemon Lemon|
|200 g g||Sugar Sugar|
Strawberry Curd Tartlet
- Dice 125g butter and knead together with flour, icing sugar, salt, bind with one egg yolk, add 1 or 2 tablespoons of cold water depending on consistency. Allow to cool.
- Wash and dry 175g strawberries, puree strawberries by spreading through a sieve. Melt butter and lemon juice, add in sugar, stir until melted. Beat 2 eggs in a bowl, combine melted butter and sieved strawberries together, heat to boiling point using medium heat, stirring until the mixture thickens slightly. Leave the curd to cool.
- Roll out pastry on a little flour. oil 8 tartlet mold's, place a layer of pastry in each mold and blind bake in the pre-heated oven at 200°c for 10 minutes, leave to cool for 10 minutes. Cover each pastry base with strawberry curd and refrigerate for approx. 2 hours.
- Before serving, slice remaining strawberries and decorate each tartlet and serve with whipped cream.