- 375g pack ready-rolled puff pastry
- 25g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g marzipan, thinly sliced
One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…
- 400g large strawberry, hulled and sliced
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 25g golden caster sugar
- 25g toasted flaked almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
Heat oven to 220C/200C fan/gas 7. Unravel the pastry and prick the surface with a fork. Cut out 6 squares and place them on a non-stick baking tray.
Lightly brush the edges of the squares with melted butter and place a couple of slices of marzipan on the top of each. Lay 2 rows of strawberry slices down the side of each tart and a third over the gap in the middle. Drizzle the tarts with a little melted butter and scatter with sugar. Bake for about 20-25 mins, until golden brown on the base. Scatter the toasted almonds over the top and serve with White chocolate ice cream.
White chocolate ice cream
Put 140g chopped white chocolate into large bowl. In separate bowl, whisk 6 large egg yolks and 100g caster sugar together until pale and fluffy. Bring 300ml full-fat milk to the boil in pan. Pour hot milk onto yolks and whisk together. Return to pan and heat gently, stirring, until it thickens. Pass through a sieve onto chocolate and stir, then allow to cool. Mix in 300ml double cream, place in ice-cream machine and churn til thick. Freeze til ready to use.