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Ingredients
| 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 (Freshly Squeezed) | |
| 200 g g | Sugar Sugar | |
| 150 | Cream
Cream (Whipped) |
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+ Create new shopping listStrawberry Curd Tartlet
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Method
Pastry
- 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.
Strawberry Curd
- 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.
