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DUE TO THE CURRENT HOT WEATHER, ALL PRODUCTS THAT CONTAIN CHOCOLATE WILL BE SUSPENDED UNTIL 18/08/2022
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Strawberry Champagne Mini Popcorn Tarts

A royal recipe! Join us in the Platinum Jubilee celebrations with this recipe, fit for any King or Queen! This recipe of Strawberry Champagne Popcorn Mini Tarts is perfect for a tea-time treat or a street party snack!
6 hours
Serves 4
More Effort

Ingredients

Method

  1. For The Pastry

    Sieve your flour and icing sugar into a large mixing bowl

  2. Add The Butter

    Chop the butter into cubes, then use your fingertips to gently work it on to the flour and sugar until the mixture resembles breadcrumbs.

  3. Popcorn Time

    Blend 50g of the strawberry popcorn in a blender until all pieces are broken up. Add to your breadcrumb mixture.

  4. Get Zingy

    Grate in the lemon zest and add in your vanilla. Mix again.

  5. Gently Does It

    Add the egg to the mixture and gently work it together until it forms a ball of dough. Flatten the ball and clingfilm. Pop it into the fridge to rest for at least 30 minutes.

  6. Grease Your Tins

    Grease your mini tart tins (mine are from Morrisons), and also dust slightly with flour.

  7. Get Rolling

    Dust a large-ish surface and a rolling pin with flour, then carefully roll out your pastry, until it’s about ½cm thick.

  8. Cut Out Your Pastry

    Next use the top of the pastry case to cut out circles in the dough (you can also use a large biscuit cutter).

  9. Let's Cool It

    Lift the pastry into each tin, making sure you push it into all the sides and trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.

  10. Pre-Heat The Oven

    Preheat your oven to 180ºC/ gas 4.

  11. On Your Marks...Bake!

    Get your pastry tins out of the freezer and line with clingfilm, fill the case right up to the top with rice or baking beans, and blind bake for 10 minutes in your oven.

  12. Take Them Out

    Take the tins out, carefully remove the rice/ baking beans, then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.

  13. For The Filling

    In a large bowl, add 125g of the Mascarpone, and the white chocolate. Melt gently over a pan of boiling water, let this cool for 5 minutes.

  14. Make It Smooth

    Next add in the rest of the mascarpone and vanilla, and beat until smooth. Pour in the double cream and beat again till smooth.

  15. Time To Pipe!

    Pop into a piping bag and pipe into your pastry shells. Add your Joe and Seph's Strawberry sauce into another piping bag and pie a swirl on to each tart. Then, add some quartered strawberries to the top in a circle. Next use your best Jubilee sprinkles and sprinkle across all your tarts. Leave the tart to set in the fridge for 5-6 hours, or overnight.

  16. Decorate!

    Use your strawberry sauce in a piping bag and pipe a small amount in the middle of the tart, take some of the leftover popcorn and put a few on top, along with your best Jubilee crown topping. Leave the tart to set in the fridge for 5-6 hours, or overnight and then enjoy!

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