Why I Love This Recipe
My mum and I went out to high-tea at the Windsor Hotel in Melbourne and were served these delicious little strawberry delights. We've invented our own version based on what we remember of their look and taste. These are so much more impressive than the old chocolate-dip, and not much more fiddly!
Ingredients You'll Need
Thick Premium Custard
Cut the tops off the strawberries to leave a flat surface.
Cut small sections of shortcrust (I use a bought frozen one) pastry to line a shallow mini-muffin tin or similar. The pastry should'nt dominate so the more shallow the tin the better.
Bake the pastry until it is throughoughly cooked and golden.
Once the pastry shells are cold, fill each with a spoonful of custard and sit a strawberry on top.
Boil equal quantities of sugar and water over a medium heat until a dark golden toffee forms.
Working quickly, pour the toffee over the strawberries by spoonfuls. Once the toffee starts to harden you can decorate th display with the spun sugar.