Individual strawberry and almond tarts
Individual strawberry & almond tarts
Ready-made pastry and marzipan make these tarts a doddle to make for summer dinner parties
- Prep: 20 mins
Cook: 25 mins - Serves 6
- Easy
Ingredients
- 375g pack ready-rolled puff pastry
- 25g butter, melted
- 200g marzipan, thinly sliced
- 400g large strawberries, hulled and sliced
- 25g golden caster sugar
- 25g toasted flaked almonds
White chocolate ice cream
Put 140g chopped white chocolate into large bowl. In
separate bowl, whisk 6 large egg yolks and 100g caster sugar
together until pale and fluffy. Bring 300ml full-fat
milk to the boil in pan. Pour hot milk onto yolks and
whisk together. Return to pan and
heat gently, stirring, until it thickens. Pass
through a sieve onto chocolate and
stir, then allow to cool. Mix in 300ml double cream, place in ice-cream
machine and churn til thick. Freeze til ready to use.
Method
-
Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.
-
Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.
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