Strawberries forever tartlets

Strawberries forever tartlets

I called this tartlets strawberries forever because they are so light, juicy and berry that you wish season for strawberries  to never end. Also because it combines 3 of my beloved ingredients : cream, strawberries and lemon. I hope you will enjoy them.


Pastry: (for 6 mini tarts)

100 g butter, cut into cubs

1 medium egg yolk

50 g icing sugar

140 g plain flour

3 tbs cocoa powder

Lemon curd ingredients

2 unwaxed lemons, zest and juice

100g unrefined caster sugar

50g unsalted butter, cut into cubes

2 free-range eggs

To finish 

250 ml double cream



Pastry method:

Put the sugar and egg yolk in mixing bowl, combine briefly with a  spoon, then add butter. Blend all ingredients together. Sift in the flour and cocoa powder and quickly work everything into a dough. Shape into a flat slab, wrap in cling film and chill for at least 30 min in fridge.

When ready divide it into 6 parts and roll each part of the pastry 3-4 mm thick. Line the bottom and sides of the mini tarts forms with the pastry. Line the tins with the pastry, allowing it to overhang the edges, then prick the base with a fork and rest for twenty minutes in the fridge. (They should be really firm and cold so that you can avoid having to blind bake them.) Preheat the oven 180 C.

Bake the rested tart cases in the preheated oven for twelve minutes. Use a sharp knife to trim off the excess pastry, then cool the cases in their tins on a wire rack.

Lemon curd method

Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.

Lightly whisk the eggs and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.

Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into chocolate tartlets,

To finish off 

Whip the cream with a pinch of sugar.

Top each tartlet with a spoon of whipped cream. Decorate with strawberries.


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