Strawberries and Cream Tarts

Hey guys, over the weekend, my friend and I have been making strawberries and cream tarts, which were delicious!!

If you would like a visual tour on how to do it, then go on to YouTube then type in Strawberry's and Cream Tarts recipe and the video should say that it was made by ciarabellaxoxo or you can read the recipe below!

BUSCUIT BASE
100g soft butter, 50g caster sugar, 120g plain flour, 50g cornflour, also a little extra flour and sugar, weighing scales, small bowls and a large mixing bowl, hand-held electric blender or a balloon whisk, seive, fork, rolling pin, clean work surface dusted with flour, 5cm (2inch) round buscuit cutter, muffin paper cases (at least 7) oven gloves and a timer, a spatula, and a wire cooling rack.

STRAWBERRIES AND CREAM FILLING
some ready to squirt cream or whipped cream, some strawberries, some strawberry jam, a 12 hole muffin tray, teaspoons, and a knife.

1. Turn on the oven to 170 celcius/325 farinheight/gas mark 3.
2. Put the butter and sugar into the mixing bowl and beat them together with the hand-held electric blender until they are very pale and fluffy.
3. Sift in the flour and cornflour into the bowl and mix it in with a fork until you get a stiff dough.  Dust your hands with a little flour and finish pressing the dough together.
4. Use the rolling pin to gently flatten the dough out on the floured work surface.  Don't press too hard.  Roll the mixture out to about the thickness of a pencil.
5. Use the buscuit cutter to cut small round buscuit shapes.
6. Put the buscuits into the paper cases.  If they break, then squish them together with your hands.
7. Stab each buscuit 4 or 5 times with the fork.  This stops them puffing up when they are cooking.
8. Using your oven oven gloves, put the baking tray onto the lowest shelf of the oven.  Set the timer for 30 minutes.
9. While they are cooking, you can start on the whipped cream (unless you are using ready to squirt cream).  Pour some double cream into a large mixing bowl and whisk until the cream has ripples in it and it can keep it's shape.  If you don't whisk it enough then the cream will stay a liquid, if you whisk it too much, it will curdle and go lumpy.  Put it in the fridge to keep it cold.
10. Grab a handful of strawberries and wash them, remove the stalks, and cut them into 3 sections.  Get rid of any squishy and mouldy parts.  Take an extra few and cut them in half.
11. When the biscuit bases have cooked, place them on a wire cooling rack, then remove the muffin cases.
12. While the biscuit bases are still warm take a teaspoon and put a dollop of jam inside.
13.  Then, with the chopped strawberries, put 3 chunks on top of the jam.
14. With a clean teaspoon, put a dollop of whipped cream on top of the chopped strawberries.
15. Then on top of the whipped cream, put on half a strawberry.

HAPPY BAKING AND GOOD LUCK!!!! xxxx <3