Individual strawberry & almond tarts
By Good Food
Ready-made pastry and marzipan make these tarts a doddle to make for summer dinner parties
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Prep:20 mins
Cook:25 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 473
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fat 29g
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saturates 10g
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carbs 49g
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sugars 32g
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fibre 3g
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protein 7g
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salt 0.73g
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
Tip
White chocolate ice creamPut 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.
