Strawberry Tarts


  • 350 g sweet shortcrust pastry
  • 150 ml fresh cream
  • 1 tbsp lemon spread curd
  • 1 Punnet strawberries
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  • 1. Preheat the oven to 180°C.

  • 2. Roll out pastry and cut around a saucer to make circles. Press each one into a greased muffin or tart tin.

  • 3. Bake cases blind by covering each with grease proof paper and filling with rice or baking stones.

  • 4. Bake for 15 minutes, or until lightly golden then allow to cool.

  • 4. Whisk the cream until thick, then stir in the lemon curd.

  • 5. Spoon the lemon cream into the pastry cases and arrange the strawberry slices on top.

By Jacob's Creek

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