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Strawberry shortbread and rose petal tartlets
Makes 8
Ingredients
- 250g mascarpone
- 250g goat’s cheese
- 5tbsp honey
- 1tbsp rosewater
- 100g rose petal jelly or strawberry jam
- 500g strawberries, hulled
- 240g plain flour
- 50g icing sugar
- seeds from 1⁄2 vanilla pod
- 200g unsalted butter, finely diced
- pink rose petals, to decorate (optional)
Method
To make the pastry, preheat the oven to 200F/400F/Gas 6. Place all the ingredients in a food processor and blend until the mixture just starts to bind together. Transfer to a lightly floured surface and gently knead until the dough is smooth. Shape into a disc, wrap in cling film and chill for 20 minutes.
Divide the pastry into 8 pieces. Roll each piece out and press into 10cm tartlet tins. Trim any excess pastry and prick the bases with a fork. Chill for 20 minutes.
Line the pastry cases with baking paper and baking beans and bake blind for 10 minutes. Remove the beans and paper and bake for a further 6-7 minutes until golden brown. Remove from the oven and set aside to cool.
Beat the mascarpone, goat’s cheese, honey and rosewater together in a bowl until smooth.
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