- Preparation and cooking time
- Makes 4
- 350g ready-made sweet shortcrust pastry
- flour , for rolling out
- 150ml double cream
- 1 tbsp lemon curd
- ½ punnet strawberries
- 2 tbsp strawberry jam, without any whole strawberries in it
- STEP 1
Ask a grown-up to turn the oven to 180C/fan 160C/gas 4. Roll the pastry out on a floured surface until it’s as thick as £1 coin. Cut round a saucer to make 4 circles. Put each one into the tin.
- STEP 2
Put a square of greaseproof paper and some rice in each. Ask a grown-up to put them in the oven for 25 minutes, then take paper and rice out. Leave to cool.
- STEP 3
Use a whisk to whisk the cream until it starts to get thick, then stir in the lemon curd.
- STEP 4
Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife.
- STEP 5
Spoon the cream into 4 pastry cases. Arrange the strawberry slices in a spiral or in rows on top of the lemon cream.
- STEP 6
Mix the jam in a bowl with 1 tbsp hot water, then brush it over the strawberries.