How to Make:
- Preheat oven to 200°C. Cut 4 sheets readyrolled shortcrust pastry in half diagonally, then use to line ten 8cm fluted tart tins with removable bases. Prick the bases with a fork. Freeze for 15 minutes.
- Bake for 15-20 minutes or until light golden and crisp. Set aside to cool completely. Combine 500g mixed fresh berries with 1/3 cup icing sugar and 1/4 cup Cointreau. Set aside.
- Fill each tart case with a scoop of strawberry ice cream and smooth the surface. Freeze for 30 minutes or until firm. Spoon over berries and syrup to serve.
Time for preparing:20 min. PT20M
- 4 sheets readyrolled shortcrust pastry
- 500g mixed fresh berries
- 1/3 cup icing sugar
- 1/4 cup Cointreau
- strawberry ice cream