Scottish Strawberry Tarts | No Custard, Just Creamy Goodness the Way We Remember It скачать в хорошем качестве

Scottish Strawberry Tarts | No Custard, Just Creamy Goodness the Way We Remember It

Today I’m makin’ Scottish Strawberry Tarts—just like I remember them from the baker’s back home. No custard here—just fresh whipped cream, a rich strawberry glaze, and buttery wee tart shells. I filmed without my usual mic today, so the audio’s a wee bit rough in spots—cheers for sticking with it. I’ll have it sorted for the next one. I’d love to know—how did your local baker do these? Did they use cream, custard, jelly glaze, or something completely different? Drop it in the comments, especially if you remember them from growing up. Full recipe below 👉 Like the slower, less-edited vibe? Let me know. Like, comment, or subscribe for more honest cooking from a Scottish guy in the States. Cheers! Scottish Strawberry Tarts Prep Time: About 45 minutes Chill Time: Half an hour in the fridge Makes: 12 tarts What You’ll Need For the pastry: 175g (¾ cup) butter or block margarine, room temp 65g (⅓ cup) caster sugar (or superfine sugar) 250g (2 cups) plain flour (all-purpose flour) maybe 40ml of water(add VERY slowly) For the strawberry glaze: 250g (about 1½ cups) fresh strawberries, hulled and chopped 100g (½ cup) caster sugar 50ml (3½ tablespoons) water 1 tablespoon cornflour (cornstarch) For the filling: 300ml (1¼ cups) double cream (heavy cream) 12 medium-large strawberries, hulled How To Make Them Pastry first: Cream the butter and sugar together in a big bowl till light and fluffy. Sift in the flour and mix it into a soft dough—best to get your hands in there and squish it together at the end. Give it a wee knead just to combine it all, then wrap it in cling film and chuck it in the fridge for 30 minutes. While it’s chilling, crack on with the glaze. Chuck the chopped strawberries and sugar into a saucepan. Mix the water and cornflour in a cup till smooth, then pour it in with the berries. Heat it up till it bubbles, then lower the heat and simmer for about 20 minutes, till the strawberries break doon. Let it cool a wee bit, then strain it through a sieve to get rid of the seeds and pulp. Let it cool fully. If it ends up too thick when you’re ready to use it, add a splash of boiling water to thin it. Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 12-hole bun tray with a wee bit of butter or marg. Roll out the dough to about 5mm (¼ inch) thick. Cut out 12 circles slightly bigger than the tray holes. Carefully press them into the tray—make sure there’s no air trapped under them. Prick the bottoms with a fork, line them with paper cases, and add baking beans. Bake for 15 minutes, remove the beans, then bake another 5 minutes till golden. Let them cool completely. Assembly time: Whip the cream until you’ve got medium to stiff peaks. Dollop a spoonful of cream into each pastry case. Set a strawberry on top of the cream, then drizzle over some glaze so it runs down the sides a wee bit. Chill them in the fridge so the glaze sets a bit. Keep them in the fridge until you’re ready to scoff them. These are best eaten fresh. Store in the fridge and eat within 48 hours—if they last that long!