Ingredients

• 400 gram block frozen sweet short pastry, defrosted
• 2 teaspoons ground ginger
• 1 cup mascarpone
• 2 tablespoons icing sugar

Marinated strawberries

• 1 cup Merlot
• ½ cup sugar
• pared rind of one lemon or orange
• 250 grams (1 punnet) strawberries, hulled

Method

1. Knead the pastry and ground ginger together. Roll out on a floured board to 3mm thickenss. Cut out 7-8cm circles and use to line the base of 18 patty pan or muffin tins.
2. Line with baking paper and fill with baking blind beans. Cook at 200ºC for 8 minutes. Remove the baking paper and beans adn return to the oven for a further 2 minutes. Cool.
3. Mix the mascarpone and sugar together and use the mixture to fill the tartlets evenly. Top with marinated strawberries and serve.

Marinated strawberries

1. Put the Merlot, sugar and rind into a saucepan and simmer for 10 minutes until reduced to ½ cup. Cool. Hull and slice strawberries and add to the syrup. Marinate for one hour.