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Mini strawberry and almond tarts

  • 0:30 Prep
  • 0:20 Cook
  • Makes 18


  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 3 eggwhites
  • 2/3 cup almond meal (ground almonds)
  • 2/3 cup icing sugar, sifted
  • 1/4 cup plain flour, sifted
  • 1 teaspoon vanilla extract
  • 90g butter, melted, cooled
  • 9 strawberries, hulled, halved
  • Icing sugar, to dust


  • 1
    Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Using a 7cm cutter, cut 9 rounds from each pastry sheet. Line 18 pan holes with pastry rounds.
  • 2
    Whisk eggwhites until frothy. Add almond meal, icing sugar and flour. Stir to combine. Stir in vanilla and butter. Spoon mixture into pastry cases until three-quarters full.
  • 3
    Lightly press 1 strawberry half, cut side up, into each tart. Bake for 18 to 20 minutes or until golden and firm to touch (cover loosely with foil if over-browning). Cool in pans. Dust with icing sugar. Serve.

Source: taste.com.au


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