Strawberry Grand Marnier Tarts
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
Pastry
- 150 g plain flour
- 1 pinch salt
- 2 tablespoons caster sugar
- 60 g hazelnuts, ground
- 125 g butter
- 1 egg yolk
- 2 teaspoons water
-
Filling
- 1 tablespoon caster sugar
- 300 ml thickened cream
- 1 tablespoon Grand Marnier
- 500 g strawberries
- 1⁄2 cup strawberry jam
- 1 tablespoon water
- 1 tablespoon Grand Marnier, extra
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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Reviews
-
This recipe sounds sooo delicious but unfortunately we found it just "okay". The directions are perfect and it's time-consuming to make, so it was disappointing to end up with a so-so crumbly crust, a layer of whipped cream and strangely, no discernable flavor of Grand Marnier. It was also not sweet enough, but that could be because I used sugarless strawberry jam. That said, if someone wants non-pastry cream type tarts, increase the Grand Marnier, perhaps add some orange extract, use sugared strawberry jam, and really pre-bake the crusts.
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!