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Strawberry cheese tart
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Here a very thin, crisp pastry case is filled with a creamy orange-flavoured filling - a delicious light alternative to pastry cream - and covered with luscious strawberries and blueberries. A sweet glaze is the finishing touch.
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Ingredients
Pastry case
115g (4 oz) plain flour
55g (2 oz) unsalted butter, at room temperature
2 tbsp caster sugar
2 egg yolks
Filling
225g (8 oz) reduced fat soft cheese
1 tbsp clear honey
grated zest of 1 orange
1 tbsp orange juice
225g (8 oz) ripe strawberries, quartered
55g (2 oz) blueberries
4 tbsp redcurrant jelly
Directions
1. Sift the flour onto a cool work surface, make a well in the centre and put in the butter, sugar and egg yolks. Using the fingertips of one hand, work the ingredients in the centre together, then draw in the flour and work to a smooth paste. Put into a polythene bag and chill for 1 hour.
2. Roll out the pastry dough thinly on a floured surface and use to line a 21 cm (8 1/2 in) loose bottomed flan tin. Chill for 30 minutes.
3. Preheat the oven to 190 C (375 F, gas mark 5). Line the pastry case with greaseproof paper, fill with baking beans and bake 'blind' for 10-15 minutes or until lightly browned. Remove the paper and beans and bake for a further 5 minutes or until the base of the pastry case is cooked through. Allow to cool, then carefully remove the pastry case from the tin.
4. For the filling, mix together the soft cheese, honey and orange zest and juice until smooth. Spoon the filling into the pastry case and spread out evenly to the edges.
5. Arrange the strawberries and blueberries over the surface of the filling. Heat the redcurrant jelly until it is liquid and smooth, then brush generously over the fruit. Leave to cool and set before serving. The tart is best served within 1-2 hours of filling.
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