Upside Down Strawberry and Nutella Valentines Tart
Welcome back to Upside Down Cooking and today I’m getting all romantic with this strawberry and Nutella Valentines Tart. I’m using honey, these cute candy hearts and freeze dried raspberries as well as mini marshmallows, fresh strawberries and maraschino cherries. Then we drizzle our favourite hazelnut and chocolate spread all over.
Cosy cushions of puff pastry are laid on top and get brushed with beaten egg.
A blast in the oven turns the whole thing gloriously golden, gooey and caramelised and I’m sure just perfect for the ones you love this Valentines Day.
- 1 sheet ready rolled puff pastry
- honey – I used Rowse Greek Honey
- 2 tablespoons mini candy hearts – I used these ones
- 2 tablespoons freeze dried raspberries
- 6 – 8 fresh strawberries – cut in half from root to tip.
- maraschino cherries – Opies do a great one – cut in half
- 2 tablespoons mini marshmallows
- 2 tablespoons nutella
- 1 egg – beaten
You’ll need a large baking tray, lined with a piece of parchment paper. I always use the Nordicware ‘naturals’ baking sheet. Pre-heat your oven to 200C / 392F
Cut out a heart shape using a piece of parchment paper. Ensure it fits the size of your baking tray and is no bigger than the width of your ready-rolled puff pastry. Lay the heart shape onto the parchment and draw a line around it to mark the shape of the heart. (I use a food-safe pencil for this.)
You can make a few smaller ones too if you have room on the baking tray. This ensures you use up all the pastry.
Within the heart, drizzle a little honey onto the baking parchment ensuring you work at least 1cm within the heart shape you’ve drawn. Sprinkle on the heart-shaped candy and the freeze dried raspberries.
Leaving a 1cm boarder all the way round, lay a few strawberry halves onto the honey, followed by the cherry halves. I prefer a haphazard placement method as I think it looks better but feel free to create a pattern with your fruit. Sprinkle over the marshmallows and then drizzle the whole lot with Nutella.
Roll out your puff pastry sheet and using the same heart template, cut out a round. Lay the puff pastry round over the top and brush with beaten egg. Seal the edges of the pie with a spoon and cross-hatch the top with a knife.
Bake for 35 mins or until the pastry its darkly golden. Allow it to rest for 5 mins, then lay a board or plate over the top and carefully flip it over.
Sprinkle the top with more marshmallows and candy hearts and dust with a little icing sugar.
For more Upside Down recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!