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Photo of Mini strawberry and marmalade ice-cream tarts by WW

Mini strawberry and marmalade ice-cream tarts

Total Time
3 hr 5 min
20 min
20 min
Want to jazz up fresh fruit? Put the pub factor into eating your daily serve with this fruit-based dessert that practically scream summer!


Reduced-fat shortcrust pastry

1 sheet(s), (180g), just thawed, quartered

Oil spray

2 x 3 second spray(s)

Reduced fat vanilla ice cream

2 scoop(s), small

Orange rind

1 tbs, finely grated

Orange marmalade

cup(s), (110g), reduced sugar

Fresh strawberries

8 individual, quartered


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray four holes of an 8-hole, ¾-cup (185ml) capacity muffin tin. Line with pastry, trim excess and refrigerate for 10 minutes.
  2. Place tin on a baking tray. Line pastry cases with baking paper, then fill with uncooked rice. Bake for 12 minutes or until edges are light golden. Remove rice and paper and bake for 5 minutes or until bases are golden brown. Cool.
  3. Combine ice-cream, rind and ¼ cup (80g) marmalade in a bowl, then divide among cooled pastry cases. Freeze for 2 hours or until firm. Stand tarts for 10–15 minutes at room temperature. Just before serving, combine remaining marmalade with 2 teaspoons boiling water. Top tarts with strawberries and serve drizzled with marmalade sauce.