Strawberry Tarts | Roving Haggis
🏴 STRAWBERRY TARTS 🏴
There is really nothing that defines a Scottish bakery classic for me more than a strawberry tart. A favourite of mine as far back as I can remember, I will never turn one down! Had to give these a crack at home! They are best eaten on the day you make them, but separately the shells, cream and glaze will keep a good few days so you don’t have to make them all up at once!
Makes 12 tarts
Pastry:
100g unsalted butter
200g plain flour
1 egg yolk
1 tbsp caster sugar
1 tsp vanilla extract
30ml cold water
Rub butter into flour till breadcrumb stage. Add and stir through the sugar, then add the egg yolk, vanilla and water and bring together. Knead gently into a disc shape, cover with plastic wrap and chill. Divide dough in half then roll out to about 3-4mm thick, and cut into circles to fit into your muffin tin. Use the end of your rolling pin to press gently into the tin. Chill again for 15 minutes, then fill each shell with a cupcake case and fill with rice or baking beans and bake in a preheated oven for 15 minutes at 180c. Remove the liners and beans and bake for another 5 minutes. Leave to cool, then remove from tin. These will keep in an air tight container for a few days.
Strawberry glaze:
240g strawberries
120g caster sugar
1 tsp strawberry jelly crystals
Cut your strawberries up and mash in a saucepan with the sugar. Heat gently and simmer for 15 minutes or so, mash again then add the strawberry jelly. Mix till well dissolved then pass it all through a sieve to remove the seeds. Cover and leave to cool.
Sweet cream
250ml whipping cream or thickened cream
50g icing sugar
1 tsp vanilla extract
Beat till thickened enough to pipe. Place into a piping bag with a large star nozzle.
To make up simply pipe your cream into the pastry shells, top with a strawberry, cover with the glaze and enjoy. These are messy to eat but so, so delicious!
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