I must say, I really struggled with berry week. I know, I know, berries are delicious. But for me, what naturally goes best with berries is cream, and with no dairy allowed, I just couldn’t wrap my head around what to make. Consequently, this does not come from a cookbook but rather from a Super Food Ideas magazine, because ALL my cookbooks had those lovely creamy based strawberry desserts.
Recipe: Strawberry Tarts
Source: Super Food Ideas – October 2008
- 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 1/2 cup strawberry jam
- icing sugar mixture, to serve
- 1/2 teaspoon powdered gelatine
- 2 tablespoons boiling water
- 2/3 cup caster sugar
- 1/4 cup milk
- 125g butter, softened
- pink food colouring
- 1 eggwhite
- 1 1/4 cups pure icing sugar, sifted
- pink food colouring
- Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans.
- Using a 7cm round cutter, cut 24 rounds from pastry. Press rounds into pan holes. Bake for 10 minutes or until golden. Stand in pans for 1 minute. Transfer pastry cases to a wire rack to cool.
- Make filling: Sprinkle gelatine over boiling water in a heatproof jug. Stir until gelatine dissolves. Set aside. Combine sugar and milk in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves (do not boil). Stir in gelatine mixture. Set aside to cool. Using an electric mixer, beat butter in a small bowl until pale and creamy. Add sugar mixture in a slow steady stream, beating until well combined. Tint mixture pink with food colouring.
- Make icing: Whisk eggwhite in a bowl until foamy. Gradually whisk in icing sugar until well combined. Tint mixture pink
- Spoon 1 level teaspoon jam into pastry cases. Top with 2 teaspoons filling. Smooth tops with a spatula. Spread with icing. Set aside for 15 minutes or until icing is set. Dust with icing sugar. Serve.
These were soooooooooo sweet. You could really taste the strawberry flavour, but even I – who LOVES sugar – struggled to eat more than one. Would I make them again? No probably not. They were simple enough to whip together (although the middle layer goes a bit runny) but taste wise they are just too sweet!