Ingredients:
Base :
100g butter, softened
75g icing sugar
1 egg
20g ground almonds
StrawberrySauce :
250g strawberries
100g castersugar
50mlwater
170g plain flour
1 tbsp cornflour
30g cornstarch
Filling :
150g mascarpone
150ml heavycream
80g icing sugar
20 strawberries
Method:
For the tarts:
1. In a bowl, mix the softened butter and icing sugar until smooth and fluffy.
3. Add the egg and mix
4. Gradually add the flour, mixing just until a soft dough forms.
5. Roll the dough between two sheets of parchment paper. Freeze for 20–30 minutes until firm.
6. Preheat the oven to 160°C.
7. Cut out dough in small circles and carefully place each one over the outside of a mini muffin tin cup
8. Bake for 8–10 minutes, or until lightly golden. Allow to cool completely on the tin before gently removing.
For the filling:
9. Whip the mascarpone, heavy cream, and icing sugar together until smooth and creamy—do not overbeat.
Spoon into the tart shells.
2. Mix in the ground almonds and cornstarch until evenly combined.
10. Place a fresh strawberry on top of each tart.
For the sauce:
11. Add the strawberries and sugar to a saucepan.
12. In a small bowl, whisk the water and cornflour then pour it into the pan.
13. Bring the mixture to a boil, then reduce to a simmer and cook for about 20 minutes, until the strawberries are soft
14. Strain through a sieve to remove the seeds and pulp.
15. Allow the sauce to cool completely
16. Brush the sauce over the strawberries generously.