This recipe is best with
Recipe Ingredient
- Sweet Crust Pastry:
- 60g cold butter
- 1 egg yolk
- 1/4 tsp vanilla essence
- 1 tbsp ice-cold water (approximately)
- (A) Sift:
- 150g plain flour
- 1/2 tsp salt
- 50g icing sugar
- Filling:
- 50g fresh whipping cream, beaten until soft peaks form, and chilled in the refrigerator
- 1 1/2 tsp gelatine
- 1 tbsp water
- Mix:
- 3 tbsp plain yoghurt
- 1/2 tbsp icing sugar
- strawberries, cut into slices
- Topping (mix):
- 1 tbsp strawberry jam
- 1/2 tbsp water
Instructions
- Lightly grease five 5cm tart moulds.
- Put (A) into a mixing bowl and rub in butter. Add in egg yolk, vanilla essence and enough water to mix until a smooth and soft dough is formed. Place dough in a plastic bag and refrigerate for half an hour.
- Divide dough into five equal pieces. Roll out each piece, large enough to line the tart mould. Trim the edges with a sharp knife after lining the moulds. Prick the base of the tart and refrigerate for 30 minutes.
- Bake blind in a pre-heated oven at 190°C for 10 minutes. Remove paper and beans and bake a further five minutes until pastry is golden brown. Leave to cool.
- To make filling: Sprinkle gelatine over water in a small bowl. Stand bowl in a pan of simmering water. Stir the gelatine until dissolved then remove bowl aside to cool slightly.
- Fold yoghurt into whipped cream and add in dissolved gelatine mixture. Mix well to blend.
- Spoon filling into the cooled pastry cases and refrigerate until set.
- Decorate with strawberry slices and spoon over topping mixture and serve this delicious chilled dessert.
