Ingredients
For the tart shells:
- 1 sheet frozen short crust pastry, thawed
- 1 egg, lightly beaten (for egg wash)
For the filling:
- 1/2 cup Barker’s Strawberry Sundae Dessert Sauce
- 1 egg yolk
- 1 Tbsp corn flour
- Icing sugar, to dust
Method
- Preheat the oven to 160°C. Roll out the shortcrust pastry slightly and use a flower-shaped cookie cutter to cut out pieces. Gently press each flower into a greased mini muffin tin or silicone mould to form a cup shape.
- Line each pastry shell with baking paper and fill with baking beads. Bake for 15 minutes, then remove the beads and paper and bake for another 15 minutes until golden. Let cool completely.
- In a small saucepan, whisk together the dessert sauce, egg yolk, and cornflour until smooth. Heat over low-medium, stirring constantly, until thickened (about 3–5 minutes). Remove from heat and cool.
- Spoon the warm filling into the cooled tart shells. Chill for at least 30 minutes to set.
- Dust with icing sugar before serving.
