Sort ingredients
dan78
QR Code
Listen
Pdf
Rub butter into flour till breadcrumb stage.
Add and stir through the sugar, then add the egg yolk, vanilla and water and bring together.
Knead gently into a disc shape, cover with plastic wrap and chill.
Divide dough in half then roll out to about 3-4mm thick, and cut into circles to fit into your muffin tin.
Use the end of your rolling pin to press gently into the tin.
Chill again for 15 minutes, then fill each shell with a cupcake case and fill with rice or baking beans and bake in a preheated oven for 15 minutes at 180c.
Remove the liners and beans and bake for another 5 minutes.
Leave to cool, then remove from tin.
Cut your strawberries up and mash in a saucepan with the sugar.
Heat gently and simmer for 15 minutes or so, mash again then add the strawberry jelly.
Mix till well dissolved then pass it all through a sieve to remove the seeds.
Cover and leave to cool.
Beat the cream, icing sugar and vanilla extract till thickened enough to pipe.
Place into a piping bag with a large star nozzle.
Pipe your cream into the pastry shells, top with a strawberry, cover with the glaze and enjoy.