This past week marked the Diamond Jubilee of our monarch, Elizabeth II. To celebrate (a little late) I decided to make shortbread tarts with strawberries and cream from a recipe in Hello! Canada dubbed "Balmoral Shortbread Tarts" in honour of the celebrations.
Balmoral Shortbread Tarts (adapted from Hello! Canada, makes 4)
1 1/2 cups all-purpose flour
pinch of salt
1/3 cup sugar
1/2 cup unsalted butter, diced
3 tsp cold water
1/4 cup whipped cream
Cut up strawberries and leave them to soak with sugar.
Mix flour, salt, sugar and diced butter with hands. Once a crumbly dough is made add cold water to the dough. Flatten the dough and let it rest for 15 minutes.
Roll out dough to a thickness of 3 mm. Use a large round cookie cutter to cut circles out of the dough and use them to line a tart pans. Prick the dough with a fork and insert pie weight (alternatively the tarts can be lined with parchment paper and beans or rice can be used instead of weights).
Blind bake for 18 minutes at 320. Leave them to cool and harden.
Once cooled, add a tablespoon of whipped cream to each tart and top with strawberries and icing sugar as garnish.