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Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 200 C / Gas 6. Thinly roll out the pastry, then with a 9cm fluted cutter, cut out 12 circles. Press them into a bun tin to make pastry cases, then prick them with a fork. Scrunch up pieces of foil and press them into each case.
Bake for 10 minutes, then remove the foil and return to the oven for further 3 to 4 minutes. Leave in the tin until cool enough to move it to a transfer rack.
Chop half the strawberries and place in a food processor with the icing sugar. Blend to a puree then sieve. Beat the cream cheese and vanilla, then stir in 2 tablespoons of the puree.
Fill the cases with strawberry mixture. Slice the strawberries that are left and use them to neatly decorate the top. If you want, you can cut a strawberry in half without tearing off its little leaves and put it on the very top.
Try serving it with blueberries on top, drizzled with the remaining puree.
It's a good recipe and it worked out well but I didn't like the filling it tasted like yoghurt and wasn't nice against the rest of the tart. Instead I've found that using a layer of strawberry jam and another of whipped cream worked better but all in all it was a good recipe. - 15 Oct 2013