Strawberry Tart

Strawberry Tart

chef hat
Easy
tray
1 Tart
clock
20 minutes bake time

Try this delicious strawberry tart recipe for a tasty treat. Made with Jus-Rol sweet shortcrust pastry, fresh strawberries, mascarpone and crème fraiche.

Ingredients

  • Small check mark in a circle icon 1 Jus-Rol™ Frozen Shortcrust Pastry Block
  • Small check mark in a circle icon 16-17 strawberries Halved
  • Small check mark in a circle icon 250g mascarpone cheese
  • Small check mark in a circle icon 250g crème fraiche
  • Small check mark in a circle icon 50g caster sugar
  • Small check mark in a circle icon 4tbsp redcurrant jelly
Equipment required
  • Rolling Pin
  • 23cm Fluted tart Tin Baking paper
  • Saucepan
Techniques Used

Method

  1. Preheat oven to 180ºC (160ºC for fan assisted), Gas 4
  2. Roll out pastry to line a 23cm fluted flan/tart tin or ring and bake blind for 15-20 mins until pastry is golden brown. Allow to cool.
  3. Combine Mascarpone Cheese and Crème Fraiche and stir through caster sugar. Place in fridge to chill for 10 minutes.
  4. Spread cheese-crème mixture in tart case and arrange halved strawberries on top to cover.
  5. Melt redcurrant jelly in microwave or in saucepan and then rush liberally over strawberries and cheese-crème mix to give a glaze.
  6. Janet’s Top Tip – add some liquor to the cheese-crème mixture for an extra kick.

Made With

Frozen Shortcrust Pastry Block