Strawberry Grand Marnier Tarts

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PASTRY: Sift the flour, salt and sugar into a bowl, add the hazelnuts and mix well.
  • Rub in the butter until the mixture resembles coarse breadcrumbs.
  • Add the egg yolk and water, and mix to make a firm dough.
  • Turn the pastry out onto a lightly-floured surface, and lightly knead.
  • Divide the dough into 6 equal portions.
  • Roll out each portion to cover the base and sides of 6 individual 10cm (4”) flan tins and prick the pastry well with a fork.
  • Place the flan tins onto oven trays and refrigerate for about 30 minutes.
  • Cook at 180°C for 10 to 12 minutes until the flan pastry cases are a light golden brown, then remove from the oven, and allow them to cool in the flan tins.
  • FILLING: Place the sugar, cream and Grand Marnier into a bowl, beat to cream until firm peaks form.
  • Spread the cream mixture over the base of each cold pastry case.
  • Wash and hull the strawberries, carefully dry them, cut them in half lengthways and arrange over the cream.
  • Place strawberry jam, water and extra Grand Marnier into a pan, bring to a simmering point, remove the pan from the heat, push the jam mixture through a fine sieve and allow it to become cold.
  • Brush the jam mixture thickly over the strawberries.
  • Refrigerate until ready to serve.
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