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Strawberry tarts
Strawberry tarts with free range eggs and whipped cream.
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Directions
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Remove the crowns from the strawberries and cut them in half lengthwise.
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Place the egg cakes face down on a plate or plate. Divide the cream over the middle of the cakes.
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Place the egg cakes with the convex side down. Press and ensure that the whipped cream remains within the edge of the cake.
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Push around the strawberries in the whipped cream, with the cutting edge outwards. Sprinkle the top of the tarts with icing sugar.
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Nutrition
325Calories
Sodium0% DV1.750mg
Fat18% DV12g
Protein10% DV5g
Carbs16% DV47g
Fiber44% DV11g
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