Do you know that moment when you crave something sweet but you fresh at the same time? Something that reminds you of spring days - getting longer, sunnier and warmer.
The Swedish and the Chef did take a long break, but a lot of things have changed since the last recipe, including the kitchen. We do not live anymore in a tropical country, but we are back in Europe, and it has been a roller coaster trying to cope with all the changes. This was supposed to be our first real winter in years, but life had different plans for us... No snow, no cold, no rain. Instead, we got warm sunny days with birds singing outside. Well then, we better make a spring dessert, I say!
Ingredients (makes 3 mini tarts):
Shortcrust Pastry
150g all purpose flour
15g icing sugar
65g unsalted butter (at room temperature)
1 egg
Topping
250 ml cream
10g vanilla sugar + some to sprinkle
Strawberries
1. For the pastry, combine flour and sugar in a food processor, and process until mixed evenly. Add butter and process again to a fine crumbly texture. Add the egg and process until it comes all together. Knead lightly on a floured surface until smooth. Pat the top to flatten it. Wrap in baking paper and refrigerate 20 minutes or until is firm enough to roll out.
2. Roll the pastry to a 3 cm thickness. Place it on top of the mini tins, with a loose base, and trim off the excess of pastry. You should have enough pastry for 3 x 10 cm diameter tarts. Prick the bottom with a fork and refrigerate for another 10 minutes.
3. Pre-heat the oven to 200 ºC (no fan).
4. Place some baking paper on top of the pastry and fill it with baking beans or rice (to 3/4). Blind bake for 15 min. or until edges are golden. Remove the baking beans or rice and cook another 10 min. or until the base is dry. Cool down in the tins and transfer to a serving plate.
5. Whip the cream with the sugar, until thick. Spoon the cream into the pastry. Scatter some strawberries pieces on top, and sprinkle some more vanilla sugar on top.
Notes:
Double the recipe to obtain 1 normal sized tart (e.g. 24 cm).
Replace strawberries by other fruits you may like.
This recipe was adapted from Masterchef Australia.
