St. Dalfour Strawberry Tarts

St. Dalfour Black Cherry and Almond Shortbread Tart


  • 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


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.

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