Recipes
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If you’re looking for delicious recipes that use fresh berries, you’ve come to the right place. We’ve assembled our most loved Love Fresh Berries recipes for you to browse through. If you can’t find a recipe you need, please contact us and we can see if we have what you are looking for.
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Strawberry cloud tarts
Get the kids to help make this fab fruity alternative to Christmas mince pies.
Makes 24
Prep: 45 minutes
Chill: 30 minutes
Cook: 15 minutes
Pastry cases
175g (6oz) plain flour
40g (11/2oz) icing sugar
100g (4oz) butter, diced
2 egg yolks
Filling
4 tablespoons strawberry jam
24 small strawberries, hulled
2 egg whites
75 g (3oz) caster sugar
- First make the pastry, add the flour, sugar and butter to a bowl or food processor then rub in the butter with fingertips or an electric mixer until it looks like fine crumbs. Add the egg yolks and mix to a smooth dough.
- Wrap in cling film and chill for 15 minutes. Roll out thinly on a lightly floured surface and stamp out 6cm (21/2inch) fluted circles and press into sections of 2 x 12 section mini muffin or tart tins. Reroll the trimmings and continue until you have made 24 mini tarts. Chill for 15 minutes.
- Preheat the oven to 190oC (170oC fan assisted), Gas Mark 5. Line the pastry cases with small squares of non-stick baking paper and baking beans and cook for 8 minutes until the top edges of the pastry are just turning golden. Remove the paper and beans and leave to cool.
- Add a little jam to the base of each tart case then top with a strawberry.
- Whisk the egg whites until stiff moist looking peaks. Gradually whisk in the sugar, a teaspoonful at a time and continue to whisk until smooth and glossy. Pipe swirls into the tarts to cover the strawberries completely.
- Bake for 6-8 minutes until the meringue is tinged golden brown. Take out of the oven, leave to cool for 5 minutes then very carefully remove from the tin. Serve warm or cold.
Cook’s tip
The baked empty tart cases freeze well, remove from the tins and pack into a plastic container. Cover with a lid, seal and label. Freeze up to 1 month. Defrost at room temp for 1 hour then fill and top with meringue.