Mini strawberry and almond tarts

Method

• 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.