These bitesize strawberry and cream tarts are a great summer treat and all too simple to make.
These are seriously delicious and very moreish so be sure to make plenty!
Plus, they require pretty much ZILCH washing up. Win!
You can grab a pack of ready rolled puff pastry in the supermarkets for about a £1 which will make 12 or so tarts, depending on the size of the tray you are using.
If you don’t have a muffin in or similar, you could use cupcake cases to hold the pastry while it cooks.
As for the strawberry sauce, find this in the desserts isle of most supermarkets – alongside the jellies, custard, etc.
- Shortcrust pastry
- Whipped/Squirty cream
- Strawberry sauce
How to make strawberry and cream tarts:
- Use a cookie cutter to create circles of pastry slightly bigger than the size of the muffin tin compartments. If you’ve not got a proper cookie cutter you can just something like the top of a glass, a bowl or just a knife with your hand.
- Line the muffin tin compartments with some baking paper or cupcake cases and add in the pastry circles, pricking the bottom with a fork, skewer or cocktail stick.
- Cook at 160 degrees for 10-15 minutes until golden.
- Remove and allow to cool
- Once the tart cases have fully cooled squeeze in a bit of cream, top with a strawberry and add some strawberry sauce on top.
- Serve immediately!