Makes 8

Ingredients

8 x All Butter Shortcrust Tartlet 9.5cm
200ml crème fraîche (or use half cream cheese and half crème fraîche for a slightly firmer filling)
500g fresh strawberries, hulled
4 tablespoons redcurrant jelly
about 1 tablespoons orange juice or water

Method

If using, soften the cream cheese a little by beating it with the crème fraîche. About an hour before serving them, spoon the crème fraîche or cream cheese mixture into each tartlet case, spreading all over the base.

Now place the larger strawberries in the centre of each tartlet; cut the smaller ones in half and lay these around.

Put the redcurrant jelly and orange juice into a small saucepan over a gentle heat and melt together. Spoon or brush it over the strawberry filling.

Decorate the serving plates with Strawberry Dessert Topping