These are a lovely tasty way to say goodbye to Summer and they’re easy to make too.
If you’ve visited my blog before you’ll most probably know I’m useless at making pastry, so I bought ready made all butter pastry cases. But go ahead and make your own if thats what your good at 😉 I used 8 pastry cases but you could use mini ones or make one large tart.
Ingredients for the strawberry filling
2 cups of washed, hulled and roughly mashed strawberries
1/2 cup granulated sugar, plus 3 Tbsp
zest of one lemon
3 tsp cornflour
Ingredients for the vanilla cream topping
1/2 cup soured cream
2 Tbsp soft dark brown sugar
1 tsp vanilla bean paste or 1/2 a vanilla bean, seeds scraped out
small srawberries for garnish, optional
Method for the strawberry filling
In a small saucepan, combine all of the ingredients and bring to a boil over medium-high heat.
Continue to cook for about 5 minutes, until thickened.
Allow to cool for 15 minutes, then divide into the tart shells. Place in the fridge to chill.
Method for the vanilla cream topping
In a small bowl stir together the sour cream, brown sugar, and vanilla, until smooth.
Dollop onto the chilled tarts, and top with a mini strawberry.
Tip: This vanilla cream topping does not go thick like whipped cream. Best not to put on top of the tarts until your ready to serve. This cream is also delicious used for dipping fruit into.