Summer Tarts

Makes 10 tartlets



250g cake flour
110g Huletts Icing Sugar
125g butter
1 extra large egg
125g Lancewood Crème Fraiche
125g Lancewood Cottage Cheese
50ml (40g) Huletts Castor Sugar
100ml thick cream
5ml orange zest
2x250g fresh red strawberries, cleaned and halved
125ml (100g) Huletts White Sugar



To make the pastry:

  1. Coat 10 x 7cm diameter loose-based tart pans with cooking spray and set aside.
  2. Place the flour and icing sugar in a food processor.
  3. Add the butter and process until the mixture resembles fine bread crumbs.
  4. Add the egg and process until the mixture comes together forming a ball.
  5. Wrap in cling film and refrigerate for 30 minutes.
  6. Roll out the pastry on a lightly floured surface (about 4mm thick). Line the base and sides of the prepared pans and freeze for 30 minutes. Meanwhile, preheat the oven to 200°C.
  7. Prick base and bake blind for 10 minutes. Remove paper and beans, then bake for a further 5 minutes. Allow to cool.

To make the filling:

  1. Mix the crème fraiche, cottage cheese and castor sugar together.
  2. Beat the cream till stiff add the orange zest and fold into the cottage cheese mixture. Cover and place in the refrigerator.
  3. Place strawberries and sugar in a pan, over medium heat, stirring gently until sugar has melted. Set aside to cool.
  4. Fill pastry cases with the creamy mixture and spoon the strawberries on top.
  5. Dust with icing sugar. Cases should be filled just before serving.