Fresh Strawberry Tarts

Method

• Step 1

  Preheat the oven to 200°C/ gas mark 6.

• Step 2

  Place a sheet of greaseproof paper onto your worksurface and roll out the puff pastry block, until the thickness of approx. 0.5cm, keeping to a rectangular shape.

• Step 3

  Cut the rolled-out pastry into 6 equally sized rectangles. Brush the pastry with the beaten egg. Now score a 1.5cm border around the edge of the pastry (do not cut all the way through).

• Step 4

  Bake the pastry in the oven for approx. 10mins or until it is puffed and golden. Set aside to cool. When cool, remove and discard the central piece of pastry.

• Step 5

  Prepare the strawberry coulis – place 200g of the strawberries into a saucepan with the granulated sugar, squeeze of lemon juice and cook over a medium heat until the strawberries have softened. Allow to cool and blitz with a blender. Set aside.

• Step 6

  To assemble the tarts – fill each of the cooled tart cases with a heaped tablespoon of crème fraiche, using the remaining strawberries, divide equally and arrange over the top of the crème fraiche. Now drizzle over the cooled strawberry coulis.

• Step 7

  For a final flourish – dust the top of the strawberry tarts with the icing sugar. Enjoy straightaway.