Strawberry Tartelettes

Sweet strawberries are one of my loves, but what if they are not sweet at all? That's what i found out when i brought them home.They were quite sour and even after i left them for a few days, they were only a tiny bit sweeter. Being in a good mood, I decided to make some Strawberry Tartelettes from scratch and make use of my small tart moulds that i bought from Provincial Home Living a while ago. It's a simple and easy Strawberry Tartelette recipe as i used whatever i could find in my pantry instead of going out and get some *too lazy and it was raining...

Strawberry Tartelettes (makes 12)

For the crust:

- 1 cup of plain flour

- 75g of cold unsalted butter, chopped

For the cream:

- 170ml of thickened cream

- caster sugar, to suit your taste

- few drops of rosewater essence

- a punnet of strawberries

Method

1) To make the crust, process the flour and the butter in the food processor until mixture resembles breadcrumbs. Add about 50ml of cold water and mix until the mixture comes together. Form a ball dough.

2) Divide the dough into 12 pieces and roll them out on a sheet of lightly floured baking paper until 3mm thick.

3) Line tart moulds with pastry, trim the edges and refrigerate for 20 minutes

4) Line tart shells with baking paper and fill with dried beans. Bake it for 15 minutes in a preheated oven to 180C. Remove paper with beans and bake for a further 10 minutes or until pastry is dry and golden. Cool tart shells.

5) To make the cream, simply beat the thickened cream with caster sugar (add bit by bit) and rosewater essence. I beat until i reached a mousse-liked consistency but if you prefer a whipped cream consistency, beat longer.

6) To serve, simply pour the cream into the tart shells and top it with strawberries. I used  whole strawberries for photo purposes, but i reckon that it will taste quite good with macerated strawberries too.

Voila!