Strawberry Tart Superpowers
There is something about strawberries that makes my heart skip a beat!! Sweet, sexy and full of glorious Vitamin C, they make a delicious strawberry tart and after dinner delight. These tiny morsels of culinary perfection are petite and dainty enough to eat three or four and you can make your own gluten free pastry if you are feeling industrious! BB xxxx
12 gluten free mini sweet shortcrust pastry cases
2 egg yolks
2 tablespoons caster sugar
1/3 cup thickened cream
1 1/2 tablespoons strawberry jam
6 small strawberries, hulled, halved
Organic icing sugar, to dust (optional)
The Bondi Baker Method.
Step 1- Preheat the oven to 160°C. Place the tart cases on an oven tray and bake for 10 minutes. Remove from the oven and set aside to cool slightly.
Step 2- Meanwhile, whisk the egg yolks and sugar by hand until the sugar dissolves, then stir in the cream.
Step 3- Spread the base of each tart case with 1/2 teaspoon of strawberry jam. Place a strawberry half (cut-side down) in each tart case. Spoon the egg mixture evenly around the strawberries, then bake for 10-12 minutes until the custard is set. You can play a bit with the proportions if you like.
Step 4- Leave to cool for 15 minutes, remove the foil cases and place on a platter (dust with icing sugar and garnish with more strawberries to serve).