Strawberry Shortbread Tart
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A light, buttery shortbread filled with vanilla cream, spiced strawberry puree, piled high with fresh strawberries.
Serves:6 people
Equipment
- 1 fluted 23cm loose base tart tin
Ingredients
Vanilla Shortbread
- 200 g plain flour
- 100 g cornflour
- 100 g icing sugar (plus a tablespoon for decoration)
- 200 g soft butter
- ½ tsp vanilla bean paste
- pinch salt
For the Strawberry Filling
- 500 g fresh strawberries
- 200 g mascapone
- 200 g double or whipping cream
- 1 tsp powdered sugar
- pinch ground cardamom optional
- zest of one orange
Instructions
Vanilla Shortbread
- Pre-heat the oven to 160°C.
- Whizz the soft butter and vanilla bean paste in a food processor. Add the sifted cornflour, flour, sugar and salt. Process until it just forms a ball.
- Gently push the shortbread mixture into the fluted tart tin, prick the base and bake until pale and slightly golden around the crust. Check on the tart after 10 minutes, you may need to turn it to ensure an even golden crust. It should take around 20 - 25 minutes.
- Leave to cool and store in an airtight container to assemble later or put it onto your chosen serving dish ready to assemble.
Tart Assembly
- Puree half the strawberries with half the orange zest.
- Whip the mascapone and double cream with the cardamom and teaspoon of sugar. Cover the base of the tart with the cream and swirl in the strawberry puree. Top with remaining sliced strawberries. If you want your dessert to look perfect. Slice the strawberries saving the ends for the puree and reserving the middle sections for the tart.
- Decorate with basil or mint, the remaining orange zest and some powdered sugar.
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