Mini Strawberry Tarts
Recipe by @beckbitesback
Recipe makes 4 tarts
For the pastry:
4 tbsp smooth cashew butter
4 heaped tbsp flour
2 tbsp sugar
3-4 tbsp water - you want to use as little as possible to get a pastry
For the filling:
180g plain cream cheese
2-3 tbsp maple syrup or icing sugar
1 tsp vanilla extract
For the topping:
16 small strawberries
1 tbsp honey or sugar syrup
Step 1: For the pastry, mix the cashew butter, flour, sugar, a pinch of salt with a spoon. Use your fingertips to rub the ingredients together, until you’re left with the consistency of breadcrumbs.
Step 2: Once you have the texture of breadcrumbs, add 1 tbsp water at a time, working the mixture together with your hands, until you have a dough that’s crumbly, but comes together well.
Step 3: Preheat your oven to 180°C.
Step 4: Split your dough into 4, then press into each hole of a muffin tray.
Step 5: Press down, leaving the pastry at about 1/2cm thickness at the base , and around the edges.
Step 6: Prick the base of all 4 pastry cups with a fork, then bake for 15-20 minutes, or until the pastry has started to turn golden brown and crisped up.
Step 7: Whilst the pastry bakes, mix the cream cheese, sugar/ syrup and vanilla in a bowl, until smooth. Adjust to taste, then set aside.
Step 8: Remove your pastry cases from the oven, and leave to cool for 5-10 minutes before removing from the tin.
Step 9: Add 1 tsp the cream cheese mixture to the centre of each case, then smooth out.
Step 10: Slice the tops off all the strawberries, then leave 4 whole, and slice the rest in half, flat side down.
Step 11: Add 1 strawberry to the centre of each pastry, then place 5 of the strawberry halves round the edge of that strawberry, so the whole base is covered.
Brush honey or sugar syrup over each strawberry and serve.