St. Dalfour Strawberry Tarts

Ingredients:

  • 1 punnet strawberries
  • 2 tablespoon icing sugar
  • 2 teaspoon lemon juice
  • ½ jar St. Dalfour strawberry spread
  • ¼ cup water
  • 2 teaspoons cornflour
  • 12 small shortcrust tart cases

Cheese filling:

  • ½ cup mascarpone cheese
  • 2 tablespoon thickened cream
  • 2 tablespoon icing sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest

Method:

Wash strawberries and cut into small pieces. Place in a bowl with sugar and lemon juice and allow to stand for at least 15 minutes. Strain and reserve any liquid.

Heat strawberry spread in a small saucepan until runny then strain through sieve and return to pan. When straining make sure to push through as much of the fruit as you can.

Add water, reserved liquid from strawberries, the cornflour mixed with a little cold water and boil gently for 1-2 minutes until thick.

Remove from heat, cool then gently stir in strawberries.

Place some of the cheese filling on bottom of each tart case and top with strawberries.

Cheese Filling:
To prepare cheese filling mix all ingredients together.

NOTE: Tarts can be prepared 3-4 hours in advance. I have used ready made store bought tart cases for this recipe.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

St. Dalfour Strawberry Tarts

Ingredients:

  • 1 punnet strawberries
  • 2 tablespoon icing sugar
  • 2 teaspoon lemon juice
  • ½ jar St. Dalfour strawberry spread
  • ¼ cup water
  • 2 teaspoons cornflour
  • 12 small shortcrust tart cases

Cheese filling:

  • ½ cup mascarpone cheese
  • 2 tablespoon thickened cream
  • 2 tablespoon icing sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest

Method:

Wash strawberries and cut into small pieces. Place in a bowl with sugar and lemon juice and allow to stand for at least 15 minutes. Strain and reserve any liquid.

Heat strawberry spread in a small saucepan until runny then strain through sieve and return to pan. When straining make sure to push through as much of the fruit as you can.

Add water, reserved liquid from strawberries, the cornflour mixed with a little cold water and boil gently for 1-2 minutes until thick.

Remove from heat, cool then gently stir in strawberries.

Place some of the cheese filling on bottom of each tart case and top with strawberries.

Cheese Filling:
To prepare cheese filling mix all ingredients together.

NOTE: Tarts can be prepared 3-4 hours in advance. I have used ready made store bought tart cases for this recipe.