Mini Strawberry Tarts with Whipped Cream & Mint
June 5th, 2010 by Margot
INGREDIENTS
1 cup – 250 ml whipping cream
½ cup golden caster sugar
24 medium strawberries – about 300g (hulled and quartered)
12 mint leaves
for the pastry
1½ cups plain white flour
½ bar – 100g unsalted butter (cold, chopped)
¼ cup fine caster sugar
1 large egg
pinch of salt
EQUIPMENT
food processor or hand whisk to beat eggs and whip the cream
large non-stick baking tray for 12 muffins / scones
METHOD
To prepare pastry combine all ingredients and knead fast, dough can’t get too hot. Divide mixture into 12 pieces, spread each one on the bottom and sides of muffin / scone tray.
Bake in the oven preheated to 180°C (356°F) for 8 minutes or until golden brown.
Once the tart bottoms are completely cooled down combine whipping cream and sugar and beat until thick.
Share the cream into tart bottoms, top with strawberries and mint leaves.
Serve immediately or leave in the fridge to cool down a little bit.
Make 12 mini tarts.
- If you make twice more pastry from the whole bar of butter, it can be easily stored in the fridge for couple of days or even frozen.
- Strawberries can be replaced with some other fresh fruits such as raspberries or even tinned fruits, for instance – pineapple.
- Skip mint leaves if you are baking for little children, or replace it with some sprinkles.
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June 5th, 2010 at 22:55
your mini tarts are perfect for summer evening party with friends. I like to do mini tarts, although it requires more work…have a sunny Sunday!
June 6th, 2010 at 03:28
Those are gorgeous, Margot!
June 6th, 2010 at 08:04
Very very colorful -at first site- and surely very very tasty… would love to have one now!!!
June 6th, 2010 at 11:49
Sigh..strawberry season is so slow in coming this year.
June 7th, 2010 at 10:27
Aaaah,…ooooh,..what beautiful filled strawberry tartlets!!
Stunning & so appetizing too!
MMMMMMMMMMMMMM,…lovely food!