Strawberry Tarts Recipes

FRESH MINI STRAWBERRY TARTS

Steps:

• Combine flour, sugar, and salt in a food processor. Add butter and process until it looks like a cross between oatmeal and coarse cornmeal.
• Combine egg yolk, heavy cream, and vanilla extract. Process until most of the dough rolls into a ball. If necessary, sparingly add drops of cream to make it come together.
• Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes
• Spray molds generously with Baker's Secret or something like it. (Baker's Secret is an aerosol spray mix of flour and oil.) If using silicone molds, no greasing is necessary.
• Slice your roll of dough into 12 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month. (See video for this step.)
• Freeze tarts for at least 30 minutes. Lay nonstick foil or butter on the shiny side of aluminum foil and fit flat but snugly inside of the crust. Bake in a 375˚F oven for 30-35 minutes. Remove foil for the last 8 minutes of bake time. Gently push the crust down if you see it has begun to puff when you remove the foil. Cool.
• Combine water, cornstarch, strawberry Jello, and corn syrup in that order. Stir or whisk until dissolved.
• Cook the filling in a microwave using a 2 qt-glass batter bowl. Takes 4-7 minutes on High, stirring once or twice. The mixture should boil and thicken to the consistency of molasses.
• Add food coloring and flavorings, if using. Set aside to cool for about 30 minutes.
• Meanwhile, rinse and de-stem 1 quart of strawberries. Allow to drain and dry on a towel. Slice or cut strawberries into small pieces. Gently fold strawberries into the glaze.
• Spoon glazed strawberries into baked shells. I like to fill them as high as possible. Decadence is irresistible.
• Refrigerate for at least 2-3 hours. Best eaten the day they are made. Just before serving, top with whipped cream. Garnish with fresh mint if desired.

STRAWBERRY TART

Steps:

• Preheat oven to 450°. Unroll crust and press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. , Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer. , Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving.

FRESH STRAWBERRY TARTS

Steps:

• Heat oven to 450°F. Remove pie crust from pouch; place flat on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round).
• Spray back of muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each pastry generously with fork.
• Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes.
• Just before serving, spoon 1 tablespoon fudge topping into each shell. Spoon about 1/3 cup berry mixture into each shell. Garnish each with whipped topping.

STRAWBERRY TARTS

Steps:

• Cook tart shells according to package instructions.
• Blend cream cheese, vanilla and sugar until smooth. Spread over cooled crust.
• Over medium heat, in a saucepan, combine 1/4 cup sugar with pureed strawberries.
• Combine 1 tablespoon cornstarch with 1/4 cup of water. Add to pureed strawberries. Cook, stirring constantly until mixture is clear.
• Put individual strawberries on top of filling. Pour pureed strawberries on top.

STRAWBERRY TART

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
• With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
• Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
• Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
• Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
• In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

STRAWBERRY TART

Steps:

• Combine flour, sugar, and salt in the bowl of a food processor and pulse to blend.
• Scatter butter pieces overtop the flour mixture and pulse until mixture is just beginning to cling together.
• Remove from food processor and form into a disk. Cover in plastic wrap and chill for 30 minutes.
• Once dough is finished chilling, remove from refrigerator and roll into about a 10-11" circle. Form into a 9" tart pan and use a fork to poke holes into the side and bottom of the dough.
• Transfer pan to freezer and freeze for at least 30 minutes.
• Preheat oven to 350F, and once oven is preheated and dough has chilled, bake on 350F for 25 minutes or until just beginning to turn golden brown. Allow tart crust to cool before filling.
• combine cream cheese, powdered sugar, vanilla extract, and salt in a bowl and use an electric mixer to beat until smooth and well-combined. Set aside.
• In a separate, clean, bowl, use an electric mixer to beat 1 cup heavy cream to stiff peaks
• Fold the whipped cream into your cream cheese mixture until well-combined -- the resulting mixture should be thick and fluffy.
• Spread evenly into cooled tart crust.
• Arrange sliced strawberries on top.

RUSTIC STRAWBERRY TART WITH STRAWBERRY CREAM

Steps:

• Heat oven to 450°F. Lightly spray cookie sheet with cooking spray. Remove pie crust from pouch; unroll on cookie sheet.
• In medium bowl, mix 2 tablespoons granulated sugar and the cornstarch. Gently stir in 3 cups of the strawberries. Spoon onto center of crust, spreading to within 2 inches of edge. Fold 2-inch crust edge up over filling, pleating decoratively. Brush crust edge with water; sprinkle with 1 teaspoon granulated sugar.
• Bake 15 to 20 minutes or until crust is golden brown.
• Meanwhile, in small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. In another small bowl, mash remaining 1/4 cup strawberries; fold into whipped cream. Serve tart with strawberry whipped cream. Garnish with fresh mint.

STRAWBERRY TARTS

Steps:

• Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
• Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

STRAWBERRY TARTS WITH CREAM

Steps:

• Cream butter and 1 cup sugar until pale and fluffy. Add yolks, and beat until just incorporated. Add flour and salt, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 3 days).
• Roll out each disk into an 11-inch round on a lightly floured surface. Fit each round into the bottoms and up the sides of a 9-inch fluted tart pan with removable bottom. Prick the bottoms of dough with a fork, and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees. Brush crusts with egg wash. Bake, pressing down crusts if they start to bubble, until golden brown, about 20 minutes. Let cool completely, and remove from pans.
• Trim strawberries to about the same height. Heat preserves in a small saucepan over medium-low heat until loose. Strain through a fine sieve. You will have about 1 cup of solids. Spread 1/2 cup solids over bottom of each tart. Arrange strawberries in a single layer over the top, placing cut sides down. Brush strawberries with just enough warm glaze to make berries shiny. Dust with confectioners' sugar if desired.
• Beat cream with remaining 2 tablespoons sugar just until thickened. Cut each tart into quarters, and serve slices topped with whipped cream.

STRAWBERRY TARTS

Steps:

• Pour the milk and cream into a pan and heat until just boiling, then remove from the heat. Meanwhile, put the cornflour and sugar in a mixing bowl, whisk to remove any lumps, then whisk in the eggs until smooth. Pour half the hot milk mixture over the egg mixture, whisking constantly. Pour the egg mixture into the pan with the remaining milk mixture and put the pan over a low-medium heat. Whisk until thickened, smooth and glossy (about 3 minutes), then remove from the heat and beat in the Cointreau and orange zest. Pour into a bowl, cover with cling film touching the surface (to prevent a skin forming) and leave to cool, then chill for 2-3 hours (see Make Ahead).
• For the pastry, put the butter and icing sugar in a stand mixer fitted with a paddle attachment and mix on a low speed until smooth. Scrape down the sides of the bowl using a spatula, then mix again, adding the eggs gradually until combined. Add the orange zest and flour and mix until just combined, then turn out onto a lightly floured surface and knead gently, ensuring there are no lumps of butter left. Shape the dough into a rectangle, wrap in cling film and chill for 30 minutes. (If you don't have a stand mixer, cream the butter and icing sugar in a mixing bowl using a wooden spoon or electric hand mixer, then beat in the ingredients as above.)
• Lightly flour a work surface, halve the chilled dough and roll each piece to a 20cm x 30cm x 3mm thick oblong. Put on a baking sheet, stack between sheets of baking paper and chill for 30 minutes.
• Once chilled and still on baking paper, use a saucer or cup as a guide and cut out 6 x 15cm discs from each sheet. Carefully line each tart case with a disc of pastry and trim off any excess (see tip). Chill for an hour.
• Heat the oven to 160°C/140°C fan/gas 3. Line the tart cases with baking paper and ceramic baking beans (or uncooked rice), put on baking sheets and bake for 30 minutes. Remove baking beans/rice and paper and bake for 5 minutes until the pastry feels sandy. Cool in the tins.
• Set aside 100g strawberry jam for the glaze and divide the remaining jam equally among the cooled cases. When the pastry cream is chilled, transfer to the piping bag and pipe the tarts three-quarters full, covering the jam.
• Pick the best (and similar in size) strawberries to decorate the tarts. Put a whole strawberry, tip upwards, in the centre of each tart, then halve the remaining ones and arrange around the central strawberry.
• Melt the reserved 100g strawberry jam in a small pan with a splash of water and a squeeze of lemon juice and stir until smooth. Brush over the strawberries to glaze. Serve as dessert or as part of an afternoon tea.

MINI STRAWBERRY TARTS

Steps:

• Preheat oven to 350°F. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and place on a large rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a food processor until nuts are finely ground, about 1 minute. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely (about 30 minutes).
• Beat the cream cheese with an electric mixer at medium speed until smooth. Add the lemon zest, lemon juice, and 1/2 cup granulated sugar, and beat until well blended. Gently fold the whipped cream into cream cheese mixture until incorporated. Spoon about 5 tablespoons of the cream cheese mixture into each tart shell. Cover tarts with plastic wrap, and chill 4 to 24 hours.
• Toss together the sliced strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving.

STRAWBERRY TARTS

Steps:

• Roll out the pastry to about 1/8" thick and cut a little larger than the mold or tin you will use.
• Gently press the pastry into the mold.
• Continue until the tarts are made, then prick the bottom of each base with fork tines. This will prevent bubbles and raised pastry from ruining the tartlets.
• Bake at 375° for 10 to 12 minutes or until slightly golden brown.
• These can be kept in a tin for a week, and filled just prior to serving.
• To make strawberry tarts, fill the base with the whipped cream, then place a strawberry (or strawberries, depending on the size of the base and berries.)
• Next, coat the strawberries with glaze.
• Serve immediately or keep in fridge until ready to serve.

EASY STRAWBERRY TARTS

Steps:

• Boil together corn starch, salt, and water until clear, stirring constantly.
• Add Jello; cool the mixture while you wash and slice strawberries into quarters (use halves if you're making one large pie).
• Pile strawberries into tart shells; carefully top strawberries with jello mix. Try to cover the strawberries without having jello oozing off the tart shell. This can be a delicate procedure!
• Cool until jello sets; serve topped with whipped cream, if desired.

STRAWBERRY TART

Steps:

• Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
• Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
• To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
• Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.

STRAWBERRY SODA TARTS

Steps:

• For the tart dough: Combine the butter, confectioners' sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy, 2 to 3 minutes, stopping to scrape down the edges of the bowl halfway through.
• Meanwhile, combine the flour and salt in a separate bowl. Combine the egg yolks and vanilla in another bowl.
• While the mixer is running, gradually add the egg yolk mixture to the butter mixture. Stop and scrape down the sides of the bowl, then mix until fully incorporated. Stop the mixer and add the flour mixture. Mix just until incorporated. Add the cream and mix just until incorporated (do not overmix).
• Wrap the dough in plastic wrap and press to flatten it into a disk. Refrigerate for at least 2 hours or overnight.
• Roll the chilled dough out on a lightly floured surface until it is 1/8-inch thick. Stamp out 12 disks from the dough with a 5-inch round cutter; you will have to reroll the
• scraps at least once to get 12.
• Line a baking sheet with parchment paper. Fit the dough rounds into twelve 3-inch pastry rings. Refrigerate while you preheat the oven to 350 degrees F.
• Just before baking, trim any excess dough from the pastry rings with a paring knife. Bake until the pastry is light golden brown, 20 to 22 minutes. Cool and remove the rings.
• For the strawberry filling: Hull and finely dice the strawberries. Place in a small bowl and stir in the jam. Place 2 teaspoons of filling into each cooled tart shell.
• For the mascarpone mousse: Place the water in a small microwave-safe cup. Sprinkle the gelatin over top and let sit for 5 minutes to bloom. After it blooms, microwave the mixture for 10 seconds or until it melts. Make sure it does not get hot.
• Meanwhile, whip the cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment. Whip in the confectioners' sugar and zest. Transfer to a small bowl and set aside.
• Remove the whisk attachment and fit the mixer with the paddle attachment. Beat the cream cheese and mascarpone until smooth. Beat in the vanilla. Beat in the gelatin mixture. Working in 2 batches, fold the whipped cream into the cream cheese mixture with a rubber spatula until there are no streaks of whipped cream.
• Transfer the mousse to a disposable pastry bag. Snip off the tip. Pipe the mousse on top of the strawberry jam. Place a slice of strawberry on top of each. Refrigerate until the mousse is set, at least 1 hour.
• For the strawberry soda gelée: Place 1/4 cup of the strawberry soda in a small microwave-safe cup. Sprinkle the gelatin over top and let sit for 5 minutes.
• Microwave the gelatin for 10 seconds or until it melts. Make sure it does not get hot. Combine the remaining 1 1/4 cups soda with the gelatin in a large liquid measuring cup (allow the fizzle to subside). Slowly pour the gelée over the set mousse. Refrigerate until set, at least 1 hour.

STRAWBERRY FILLING FOR CAKES TARTS AND DESSERTS

Steps:

• Wash, clean, and hull strawberries. Chop them into equal size pieces Pro tip - hull simply means to remove the stalk and core (core is the white stalk below the green leaves because it stays hard)
• Place strawberries in a saucepan with half the water, sugar, lemon juice, and salt.
• Place it on medium heat until all the sugar is dissolved shaking the pan to cook evenly. Pro tip - the sugar will melt and the mixture will look very runny. But it will be ok as it cooks.
• Continue to cook a minute more, then, use a vegetable or potato masher and mash the fruit. Pro tip - mashing the fruit is optional but it will create a softer smoother textured filling
• Add cornstarch to the remaining water and stir well. Add it to the strawberriesPro tip - cornstarch tends to settle down so make sure to stir before you add it to anything
• Continue to cook on medium - the mixture will thicken and looks glossy. The color will change from an opaque light red to a translucent deep red color.Pro tip - it is important that the cornstarch comes to a boil only then will it go from opaque to a transparent glossy sheen. This means the cornstarch is cooked.
• When glossy and thick enough to coat the back of a wooden spoon or spatula it's ready.
• Optional - At this point, you can strain the filling by pouring it thru a sieve. I like to leave it fruity and chunky just as I have here.Pro tip - straining will remove all the fruit fiber and give a smoother filling consistency which may be ideal for some desserts
• Remove from heat - Pour into a mason jar. Let cool completely.

STRAWBERRY CUSTARD TARTS

Steps:

• Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Turn the mixture out onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
• Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line eight 9.5cm (4 inch) [amazon_link id="B00022447G" target="_blank" ]loose bottom tart tins[/amazon_link] with the pastry, making sure to press into the sides, and trim the excess. Prick all over the base of each tart with a fork. Refrigerate for 15 minutes.
• Preheat the oven to 180 celsius (355 Fahrenheit) and line the tarts with baking paper or foil and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 to 7 minutes or until the base is dry and lightly golden. Set aside to cool.
• Place the milk and vanilla seeds and pod in [amazon_link id="B0030EG30O" target="_blank" ]small saucepan[/amazon_link] over a medium high heat and bring to just below boiling point. Turn the heat off and leave to infuse for 30 minutes. To make the vanilla pastry cream filling, whisk the egg yolks, sugar and flour in a bowl until well combined. Remove the vanilla pod and return the pan to a medium high heat and just before it starts to boil remove the saucepan from the heat. Gradually whisk the hot milk into the egg yolk mixture until all the milk has been added and the mixture is well combined. By gradually adding the milk this will minimise the risk of the eggs curdling. Return the mixture to the saucepan, and cook, whisking constantly, over medium heat until thickened and the mixture is thick and glossy. Strain through a fine mesh sieve into a bowl (this step is optional but will help ensure a smooth custard) and cover with plastic wrap to prevent skin forming and refrigerate until cold.
• Just before serving fill each tart with custard and top with the sliced strawberries. Combine the jam and boiling water in a small bowl and use a pastry brush to brush the jam mixture onto the strawberries.

STRAWBERRY TARTS

Steps:

• Mix cornstarch with 1/4 cup milk and set aside.
• Heat remaining milk and sugar till sugar is dissolved.
• Add the strawberry puree and let it boil for a minute.
• Add the cornstarch-milk mixture and stir continuously on low heat. The mixture will start thickening withing 4-5 minutes
• Once the mixture coats back of wooden spoon, switch off and strain out the mixture.
• Heat marshmallow, milk / cream on a pan / microwave bowl. Once marshmallows start to melt, add strawberry puree and sugar and mix well. Heat again till marshmallows have been completely melted. Strain the mixture and let it cool a bit. Continuously stir to avoid skin from forming on top
• You can also use strawberry ice cream. Let it come to room temperature and mix well. It can be creamy or in a liquid form as well.
• You can simply chop up strawberries and use them here. Or you can make strewed strawberries to go on top of the pudding. These strawberry tarts would taste great either ways.
• Keep the tart shells ready. Use homemade tart shell or store bought ones too. Make sure they are still crisp.
• Add chopped strawberries / stewed strawberries to the filling and mix
• Fill each tart shell upto 3/4th full with the filling. (do not fill completely since the filling will expand as it thickens)
• Chill until set and serve. You can add a slice of chopped up /stewed strawberries!

STRAWBERRY TART RECIPE

Steps:

• Set the oven to 200°C or gas 6.
• To make the pastry: Sift the flour on to a dry work surface, sprinkle over the almonds and make a well in the centre. Inside this, put the egg yolks, sugar and butter, along with 1tbsp water. Using your fingertips, pinch the central ingredients together until evenly mixed. Using a palette knife, gradually draw the flour and almonds into the centre ingredients. Knead together gently until just smooth. Wrap in baking parchment, and chill for at least 30 mins, so the pastry firms up.
• On a lightly floured surface, roll out the pastry quite thinly. Roll it over your (floured) rolling pin, then gently unroll over your flan tin. Carefully ease pastry into the corners and up the sides and trim off excess. Place tin in the fridge to chill for another 30 mins.
• Prick the base of the pastry with a fork, then line with a sheet of foil, folding it up and over the side of the case, and fill with baking beans. Bake pastry blind for about 15 mins, until the pastry is just beginning to colour. Remove the foil with the beans, turn the oven down gas mark 4 or 180°C, and return the flan tin to the oven for another 10-15 mis until browned. Remove the pastry case from the oven and leave to cool.
• To make the filling: Slice 75g (2½oz) strawberries and place in a small saucepan, along with the caster sugar and juice of 1 orange (75ml/2½fl oz). Simmer gently until the fruit is soft, then strain through a nylon sieve into a measuring jug, pressing to extract all the juice - you should have about 100ml (3½fl oz).
• In a small bowl, sprinkle gelatine over 1tbsp water. Leave to soak for 10 mins, until spongy. Dissolve the gelatine by standing bowl in a pan of gently simmering water, until the gelatine turns clear and liquid. Stir into strawberry purée and refrigerate until it just begins to thicken, stirring occasionally.
• Whip the cream until it just holds its shape, and gradually whisk in icing sugar and about 75ml (2½fl oz) of strained orange juice from the second orange. Spoon half of cream mixture into tart case (keep remainder to serve with the tart) and smooth out.
• Cut the rest of the strawberries into slices and arrange on cream, so they are overlapping. When the strawberry glaze has begun to thicken, carefully spoon it over the strawberries so they are all covered (this seals the fruit) and brush a little over the top edge of the pastry. Refrigerate tart for 1 hr to set. (Not suitable for freezing).

MINI STRAWBERRY TARTS

Steps:

• Preheat oven to 350°F. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and place on a large rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a food processor until nuts are finely ground, about 1 minute. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan.
• Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely (about 30 minutes).
• Beat the cream cheese with an electric mixer at medium speed until smooth. Add the lemon zest, lemon juice, and 1/2 cup granulated sugar, and beat until well blended. Gently fold the whipped cream into cream cheese mixture until incorporated. Spoon about 5 tablespoons of the cream cheese mixture into each tart shell. Cover tarts with plastic wrap, and chill 4 to 24 hours.
• Toss together the sliced strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving.

STRAWBERRY CREAM TARTS

Steps:

• Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
• In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
• Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
• The pastry cream will keep up to 4 days refrigerated.
• Makes about 1 ½ cups.
• For crust, preheat the oven to 350 F and lightly grease mini muffin tins.
• Combine the flour, graham cracker crumbs, sugar and salt in a bowl. Add the melted butter and mix until an even crumbly texture. Spoon about a tablespoonful of the mixture into each muffin cup and press it into the bottom and up the sides. Bake these for 10 minutes, then cool before assembling.
• Use a skewer to gently remove each tart shell from the tin Stir the vanilla pastry cream to soften and then spoon or pipe the filling into each cup and then arrange a strawberry on top of each. Chill until ready to serve.
• The tart shells and pastry cream can be prepared up to a day in advance, but should be assembled within a few hours of serving.

PAUL HOLLYWOOD'S STRAWBERRY TARTS RECIPE

Steps:

• For the pastry, rub the butter and the flour together by hand, using your finger tips. The mix should look like large bread crumbs. Add the whole whisked egg and the sugar. Bring all the ingredients together to form a ball of pastry. Wrap in cling film and chill for at least 20 minutes
• For the crème patisserie, whisk the egg yolks and sugar together in a bowl until pale and light. Fold in the corn flour and flour. Bring the milk to the boil in a small saucepan and then whisk it gradually into the egg mixture Pour the mixture into a clean pan and bring it slowly to the boil until it thickens. Simmer for a minute and then take the pan off the heat. Pass through a sift. Split vanilla pod in half length ways, scrape out the seeds and add to the mixture. Cover with cling film and allow to cool. Then place in a piping bag.
• Pre-heat oven to 170°C/150°C fan/325°F/Gas Mark 3.
• Roll out pastry to about 4mm thick. Carefully line the four tartlet tins. Leaving an over hang of pastry. Place on a baking tray. Chill for twenty minutes. Then blind bake pastry for ten minutes.
• Turn down oven to 160°C/140°C fan/300°F/Gas Mark 2. Remove baking beans and prick pastry with a fork and cook for a further ten minutes. Egg wash tarts and cook for a further five minutes. Leave the pastry in the tins and allow to cool. With a small edged serrated knife, trim the excess pastry from the tins. Being very delicate. Remove pastry cases from tartlet tins.
• Pipe in the vanilla crème patisserie. Hull three strawberries slice them three quarters the way down, so the slices are still connected. Fan out strawberries, arrange on top of the crème patisserie. Dust with icing sugar.

STRAWBERRY TARTS

Steps:

• To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
• Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.