Adapted from The Margaret Fulton Cookbook published 1971
60gm cold Butter diced
1 cup Plain Flour
1/2 cup Sugar
1/4 tsp Salt
1 tsp Ice Water
1 Egg White
1/2 tsp Vanilla Extract
250gm Cream Cheese
250gm Mascarpone Cheese
1 cup Sugar
1 tsp grated Lemon Rind
1 tbs Lemon Juice
1 tbls Thickened Cream
2 punnets Strawberries
1/2 cup Strawberry Jelly Crystals (1 packet)
1 tbls water
2 tbls Lemon Juice
Making the Pastry
Sift flour and salt together and put into a food processor bowl with sugar. Add diced butter and pulse in short bursts until mixture resembles breadcrumbs.
Combine egg white, water and vanilla essence and add to flour mixture. Pulse until dough just comes together.
Turn out onto a floured surface and knead lightly. Roll pastry into a ball and wrap in plastic and refrigerate for 30 mins.
Lightly spray four 10cm flan tins.
Divide dough into four. Roll out one portion on a lightly floured board and ease into one flan tin, being careful not to tear pastry. Repeat for the other dough portions and flan tins. Lightly prick the bottom of the tart case with a fork. Return to the fridge and chill for a further 30 mins.
Preheat oven to 190°c. Bake flan cases for 10-15 minutes. Allow to cool completely.
Making the Filling
Combine the cream cheese, mascarpone, sugar, lemon rind, lemon juice and cream. Lightly whip until well combined and sugar has dissolved. Chill until required.
Wash and hull the strawberries and set aside to dry.
Making the Glaze
Combine the jelly crystals, water and lemon juice in a saucepan. Place over low heat and stir until mixture is smooth and glossy.
Assembling the Tart
Spoon chilled cream cheese mixture into cold tart cases. Arrange the strawberries on top of the cream mixture. Spoon glaze over strawberries. Chill before serving.
If you don’t have a food processor, you can rub the butter into the flour with your fingertips.