Amber Black's Strawberry and Cream Caramel Tarts

They're as much a summer staple as a Briton failing to make the Wimbledon final and, as our clever takes on old favourites prove, strawberries and cream are always a champion combo

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   1. Have ready 4 x 8cm tart tins, about 3cm deep. Roll out the pastry thinly on a lightly floured surface and use to line the tins, leaving a little overhang. Prick the base of each one, line with paper and baking beans and chill for half an hour.
   2. Preheat the oven to 190C/170C fan/375F/gas 5. Bake the pastry cases for 15 minutes, remove the paper and beans, trim the edges and bake for 5 minutes more. Remove and allow to cool.
   3. When ready to fill the tarts, whip the cream until thickened. Beat the dulce de leche until softened and easy to work, then fold into the cream. Divide among the tarts. Quarter the strawberries, toss with a squeeze of orange and a little zest. Pile on to the sweetened cream, dust with icing sugar, decorate with mint and serve straight away.
   
   ALTERNATIVELY You can make 1 larger tart, about 20cm across.