Sweet (but sugar-free) Strawberry Tart Recipe
I love a good strawberry tart. Actually, any kind of fruit tart. But most recipes have quite a bit of sugar, so I thought I’d see if I could find a way to jiggle it a bit so I can eat them. (Yes, I’ve been sugar-free again for just over 2 months and my Cadbury dairy milk addiction is under control! Don’t want to fire that up again…)
The disappeared pretty quickly at my crafternoon yesterday so I think I did ok. A few girls wanted the recipe too, so here it is.
Ingredients to make 21:
- 3 sheets of shortcrust pastry
- 500 grams mascarpone cheese (2 tubs)
- 2 sticks of stevia granules (4 grams)
- 2 tablespoons rice syrup
- punnet of strawberries, sliced
To make tart cases-
1. Use a circle biscuit cutter to cut 7 rounds from each sheet of pastry. (You’ll need to ‘cut and paste’ a bit to get your total)
2. To make freeform-style pastry cases like mine (out of necessity, not some artistic foodie creation sadly!) lay your circles over the holes in a muffin pan. Place the tray in a preheated oven (about 220 degrees, mid-high temp) for five minutes until the dough begins to soften and fall into the muffin holes. Remove tray from oven and carefully use the back of a spoon to press the dough down into the holes, folding the top of the pastry down and creating overlaps in the tart walls where necessary. Roll up balls of foil and place one in each tart to ensure the tart remains open to take the filling. Cook for a further 10-20 minutes, until slightly browned. Remove from oven and leave to cool.
To make the filling-
3. Place the mascarpone cheese in a bowl and mix the rice syrup and stevia into it. Stir until smooth.
4. When the tart cases are cool, fill them with a large tablespoon of sweet cheese. Press strawberry slices into cheese. Refrigerate until you are ready to eat. Enjoy with friends!
NB: To ensure tart cases don’t go soft, fill them no longer than an hour or two before eating.
PS: Pop back tomorrow to see what we made at this month’s crafternoon, hosted by Cindi and I, and held at my place here in Brunswick Heads (just five mins from the new site of Splendour in the