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