Makes 12 tarts
Approx. 1 hour (including resting time)
For the pastry:
250g gluten free plain flour (I used Doves Farm plain flour)
175g butter (in small chunks)
For the filling:
Approx. 20 ripe strawberries
300g crème fraiche
2 tbsp. icing sugar
1 tsp. vanilla essence
2 tbsp. caster sugar
1/2 cup water
A handful of mint leaves
First of all, make your pastry by mixing the flour, sugar, butter and egg in a mixer until it comes together as a dough (you might need to add a bit more flour at this stage if it’s still sticking to the bowl). Wrap your pastry in clingfilm and leave in the fridge to cool for approx. 30 minutes.
Preheat your oven to 180 degrees C (fan).
Once the pastry has chilled, roll it out to approx. 2cms thickness and cut to shape. Grease a muffin tin and form the pastry into each section, pricking the bottom of each tart case a few times. Pop the tarts into the oven for around 15mins (keep an eye on them as they will go brown quite quickly).
Wash your strawberries and chop 12 of them into fans and the other 8 into small pieces. Mix the crème fraiche, icing sugar and vanilla essence together and leave in the fridge to cool. Finally, make a sugar syrup to coat the strawberries by adding the sugar and water to a pan and boiling for a couple of minutes until the liquid begins to thicken then leave to cool.
Once the tarts are ready and cooled, add a few chopped strawberries to the bottom of each, top with the crème fraiche mixture, a fanned strawberry and some mint then brush with some of the sugar syrup.
Ideally serve (eat!) these immediately so the pastry is still nice and crumbly!