Strawberry Tartskidney Friendly Food

STRAWBERRY TARTS/KIDNEY FRIENDLY

Steps:

• Roll out the pie dough and use the dough to line your tart shells (you can use what ever shape tarts you have even mini muffin pans etc). Poke the dough with a fork, to in ordxer to keep it from bubbling while baking it. Bake in a pre-heated 400 degree oven for 10 to 12 minutes or until the dough is golden brown. (the time depends on the size of the tart shells you choose to use) Let cool until tarts are room temp.
• Whip cream cheese, extract, zest and sweetener together until easy to spread. Now carefully spread the mixture over the bottom of the tart shells.
• Wash and dry your strawberries. Slice strawberries into thin slices and place on top of the mixture in the tarts.
• Now heat the preserves in a pot on the stove until melted. Brush the melted preserves over the sliced strawberries and serve.

STRAWBERRY TART

Steps:

• Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
• Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
• To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
• Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.

STRAWBERRY TARTS

Steps:

• Ask a grown-up to turn the oven to 180C/fan 160C/gas 4. Roll the pastry out on a floured surface until it's as thick as £1 coin. Cut round a saucer to make 4 circles. Put each one into the tin.
• Put a square of greaseproof paper and some rice in each. Ask a grown-up to put them in the oven for 25 minutes, then take paper and rice out. Leave to cool.
• Use a whisk to whisk the cream until it starts to get thick, then stir in the lemon curd.
• Pull the green hulls out of the strawberries, and cut each one carefully into slices with a small knife.
• Spoon the cream into 4 pastry cases. Arrange the strawberry slices in a spiral or in rows on top of the lemon cream.
• Mix the jam in a bowl with 1 tbsp hot water, then brush it over the strawberries.