Crisp pastry, fresh strawberries and cream – a match made in heaven! Free form pastry tarts are a breeze to make, and a fantastic base for most fresh fruits. Try raspberries, blueberries and stone fruit or cherries when in season. Halve the recipe to make one tart.
1 x 400 gram block puff pastry
1 egg, lightly beaten
raw sugar from sprinkling
200 grams cream cheese at room temperature
2 tablespoons icing sugar
250 grams sour cream
½ cup lemon curd
4 punnets strawberries, sliced
¼ cup pistachio nuts, chopped
Preheat the oven to 180˚C.
Cut the pastry in half and roll each half into a rectangle about 30 cm x 18 cm.
Brush the edges with egg and fold over a 1cm border all the way around. Press with a fork to seal the edges. Brush the egg all over the pastry and lightly sprinkle with sugar. Place the tarts side by side on a lined baking tray and chill or freeze until very firm.
Bake for 10 minutes then turn the tarts over and cook for a further 10 minutes until well cooked and a good golden colour. I do this to get the bases nice and crisp.
Turn right side up and transfer to a cooling rack, gently pressing the pastry down if it has really puffed up in places. Cool.
Beat the cream cheese and icing sugar until light then beat in the sour cream until smooth. Fold through the lemon curd. If time permits, chill the cream for 1 hour to firm up.
Assemble the tarts just before serving so the pastry stays crisp. Spread the cream evenly over the two tarts. Top with the strawberries then sprinkle with pistachios and a dusting of icing sugar. Serves 8-12 depending on serving size