Straw­berry tart

The Press - Zest - - Food -

This recipe first ap­peared in in 2002 and we re­ceived many re­quests for a copy. Here it is. A crisp and crumbly pas­try is the first step. Enough for a 25cm tart tin with shal­low sides, or 20 small fruit tarts. Serves 8-10. For the al­mond pas­try: 150g plain flour 100g cold but­ter 50g ground al­monds 50g caster su­gar 1 large egg yolk Tip the flour into a large mix­ing bowl then cut the but­ter into small pieces and rub it into the flour with your fin­gers and thumbs. It should look like bread­crumbs. Stir in the ground al­monds and the su­gar, and add the egg yolk. Mix ev­ery­thing with your hands and squeeze to­gether gen­tly to form a soft ball of dough. Roll the dough into a short thick sausage, then cut thin, round slices from it. Use the slices to line one large or four small tart ti/ sn with shal­low sides, push­ing the pieces to­gether with your fin­gers. You could, if you are dex­ter­ous, roll the pas­try and lift it in by hand, patch­ing where nec­es­sary, but the for­mer method is eas­ier. Prick the pas­try case all over with a fork, then put in the fridge to rest for half an hour. This will stop it shrink­ing when it gets in the oven. Bake the pas­try case in a pre­heated oven at 180C for 15 min­utes or so, un­til it is pale bis­cuit-coloured. Cool in its tin, then care­fully re­move it and put it on a cool­ing rack. Small tart cases will need 12-15 min­utes in the oven. For the fill­ing: 200ml cream 200g thick yo­ghurt 2 tsp ic­ing su­gar 1 drop vanilla ex­tract Beat the cream un­til it just starts to thicken. Drain any loose whey (liq­uid) from the yo­ghurt and stir it into the whipped cream. Stir in the su­gar and chill thor­oughly. To as­sem­ble the tart: Rinse, dry and hull 20 medium-sized straw­ber­ries. Place the cooled tart case/s on a serv­ing plate, then spoon the fill­ing inside. Slice each straw­berry into six, and place them point up in the cream and sprin­kle with ic­ing su­gar. Serves 6

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