You could add a different flavouring such as lemon/orange extract or zest. I added some vanilla and icing sugar to mine to make a simple Chantilly whipped cream to fill the tarts. These tarts can be made vegan or non vegan, I only had to make one swap with regular double cream and switch that for whippable oat cream. If you didn’t know already, most brands of puff pastry you find on the supermarket shelves are vegan, but always double check the packet to make sure it’s suitable for vegans. This year I’ve created a recipe that’s vegan friendly. The best part is that you get to taste a few strawberries as you pick and decide which variety you want!
Heading down to McLauchlan’s fruit farm is something I’ve done since I was very little (I will turn 25 years old this summer!) and still enjoy venturing down to get strawberries every summer if given the chance. I kept with the same theme for this recipe as you can’t go far wrong with a classic strawberries ‘n’ cream dessert in my opinion!
Last year I shared these scrumptious Strawberries and Cream Shortbread Sandwiches. This summer, I’m happy to be working again with my local pick your own fruit farm, Boxted Berries and share another recipe on their website using the strawberries from the fruit farm. Another of our favourite combinations is peaches and raspberries to make a melba fruit tart. You can however add any fruit to these such as chopped kiwi, mango or passionfruit pulp. Today I’m filling these puff pastry tarts with a classic British summer combo: strawberries and cream. My mum inspired me with this recipe and she’s been making these puff pastry tarts for as long as I can remember, both with sweet and savoury fillings. These easy Strawberries and Cream Puff Pastry Tarts are a delicious summer dessert idea and take less than 30 minutes to prepare! I often pick up a pack of readymade (and ready rolled) puff pastry to transform into a dish or dessert of some kind. The easiest five ingredient dessert! Flaky puff pastry filled with whipped vanilla cream and sweet summer strawberries. Before serving, brush tart with heated apricot jam.The strawberries used in this recipe were kindly gifted by McLauchlan’s of Boxted fruit farm. Carefully de-pan the cooled tart shell and fill it with your reconstituted pastry cream.When you’re ready to use the pastry cream, quickly whip it up to reconstitute it. Refrigerate for at least an hour, or until set. Place bowl of pastry cream over the large bowl of ice water and continue whisking until the mixture has completely cooled.While the pastry cream is still hot, pour it through the prepared sieve, and whisk the aromatics into the pastry cream until the butter is melted. Once pastry cream comes to a boil, continue rapidly whisking and cook while boiling for about 3 minutes, or until the starchy taste dissipates.Do not let this out of your sight-it can burn easily. Cook this mixture over medium heat until it boils, whisking constantly. In a small saucepan (no heat), whisk together the cornstarch and sugar first to prevent clumping, then slowly stream in oat milk while whisking.You’ll also need to prepare a large bowl of ice water. Later, you’ll be straining the cooked pastry cream into these aromatics to ensure a silky finished product. In a medium mixing bowl add vanilla, vegan butter, and citrus zests.
Dock with a fork and bake at 350☏ for 30–40 minutes, or until lightly golden. Using a paring knife, trim the edges of the pastry so it’s flush with the tart pan.(I use an 8–10” pan with removable bottom.) Press dough evenly into corners of the pan. Roll out the dough on a lightly floured surface until it’s about 2 inches longer in diameter than your desired tart pan.Shape into a disc and chill dough for 30 minutes in the fridge. Add flour and salt and mix just until no flour clumps remains.Add applesauce and vanilla and continue mixing for 1 minute. In a mixing bowl, cream butter and powdered sugar together until light and fluffy, about 5 minutes.
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