Ingredients
- 3 sheets (25 x 25cm) ready rolled frozen shortcrust pastry (Pampas brand), just thawed
- 2 tablespoons strawberry-flavoured jelly crystals (Aeroplane brand)
- 60ml (1/4 cup) boiling water
- 60ml (1/4 cup) cold water
- 125g cream cheese, at room temperature
- 55g (1/4 cup) lemon butter (MasterFoods brand)
- 1.25kg (5 punnets) strawberries, washed, hulled
Method
- Step 1Preheat oven to 200°C. Cut each pastry sheet into quarters. Line base and side of twelve 8cm (base measurement) non-stick mini tart pans with pastry and trim any excess. Prick pastry with a fork. Place in the freezer for 10 minutes to rest. Cover pastry bases with a piece of non-stick baking paper and fill with rice or dried beans.
- Step 2Place tart pans on a baking tray and bake in preheated oven for 20 minutes or until pastry is light golden. Remove paper and rice or beans, and bake for a further 5 minutes or until bases are crisp. Remove from oven and set aside to cool. Carefully lift pastry cases out of pans and place on a tray.
- Step 3Meanwhile, place jelly crystals in a heatproof jug and pour over the boiling water. Stir with a fork until crystals dissolve. Stir in the cold water. Set aside to cool to room temperature.
- Step 4To make the lemon curd, combine cream cheese and lemon butter in a bowl. Spoon curd evenly among pastry cases and use the back of the spoon to smooth the surface. Top with strawberries. Spoon over the cooled jelly and place in the fridge for 2 hours or until jelly sets.
- High protein
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1095 kj
Energy
14g
Fat Total
7g
Saturated Fat
2g
Fibre
5g
Protein
27mg
Cholesterol
240.7mg
Sodium
11g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
Prep: 15 mins (+ 10 mins resting and 2 hours setting time) If using prepared lemon curd for this recipe, you will need 185g (3/4 cup). Prepared lemon curd is available from most delicatessens. For this recipe we used Baker’s Secret non-stick mini tart pans.
- Author: Jane Hann
- Image credit: Steve Brown
- Publication: Australian Good Taste
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