Mini strawberry and marmalade ice-cream tarts
Reduced-fat shortcrust pastry
1 sheet(s), (180g), just thawed, quartered
2 x 3 second spray(s)
Reduced fat vanilla ice cream
2 scoop(s), small
1 tbs, finely grated
⅓ cup(s), (110g), reduced sugar
8 individual, quartered
- 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.
- 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.
- 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.