Strawberry Grand Marnier Tarts - cooking recipe

Ingredients

Pastry
150 g plain flour
1 pinch salt
2 tablespoons caster sugar
60 g hazelnuts, ground
125 g butter
1 egg yolk
2 teaspoons water
Filling
1 tablespoon caster sugar
300 ml thickened cream
1 tablespoon Grand Marnier
500 g strawberries
1/2 cup strawberry jam
1 tablespoon water
1 tablespoon Grand Marnier, extra

Preparation

PASTRY: Sift the flour, salt and sugar into a bowl, add the hazelnuts and mix well.
Rub in the butter until the mixture resembles coarse breadcrumbs.
Add the egg yolk and water, and mix to make a firm dough.
Turn the pastry out onto a lightly-floured surface, and lightly knead.
Divide the dough into 6 equal portions.
Roll out each portion to cover the base and sides of 6 individual 10cm (4\") flan tins and prick the pastry well with a fork.
Place the flan tins onto oven trays and refrigerate for about 30 minutes.
Cook at 180\u00b0C for 10 to 12 minutes until the flan pastry cases are a light golden brown, then remove from the oven, and allow them to cool in the flan tins.
FILLING: Place the sugar, cream and Grand Marnier into a bowl, beat to cream until firm peaks form.
Spread the cream mixture over the base of each cold pastry case.
Wash and hull the strawberries, carefully dry them, cut them in half lengthways and arrange over the cream.
Place strawberry jam, water and extra Grand Marnier into a pan, bring to a simmering point, remove the pan from the heat, push the jam mixture through a fine sieve and allow it to become cold.
Brush the jam mixture thickly over the strawberries.
Refrigerate until ready to serve.