A dessert menu that’s brimming with beautiful berries
Create sensational summer party desserts with the best British berries
Glazed strawberry tarts with elderflower cream Makes: 12
Preparation time: 30 minutes Cooking time: 15 minutes
Cost per tart: 36p
For the pastry:
225g (8oz) plain flour
50g (2oz) icing sugar
100g (4oz) butter, diced
2 egg yolks
For the filling:
200ml (7fl oz) double cream
25g (1oz) icing sugar
2 tbsps elderflower cordial
400g (14oz) strawberries, sliced 75g (3oz) redcurrant jelly
● To make the pastry, put the flour in a bowl with the icing sugar and butter. Rub in the butter using your fingertips or an electric mixer until it resembles fine crumbs. Stir in the egg yolks and squeeze together with your fingertips to form a dough. Add a little water if needed.
● Knead lightly then roll the pastry out thinly on a lightly floured surface. With a large biscuit cutter, cut out 10cm (4in) discs. Press the discs into buttered sections of a 12-hole deep muffin tin.
● Prick the bases with a fork and chill for 15 minutes.
● Line each tart with greaseproof paper, add dried lentils or baking beans and bake in a preheated oven set to 190°C/375°f/gas mark 5 for 10 minutes.
● Remove the paper and lentils and cook for a further 3-4 minutes until the pastry cases are a pale golden colour. Leave to cool.
● Remove the cases from the tin and arrange on a serving plate.
● Whip the cream, icing sugar and elderflower cordial to form soft swirls. Spoon into the cases and arrange the strawberries on top.
● Warm the redcurrant jelly in a small pan until it has melted then brush it over the tarts. Serve within 30 minutes of decorating.
Macaroon cake with mixed berries Serves: 6
Preparation time: 30 minutes Cooking time: 35-40 minutes Cost per portion: £1.12
4 medium egg whites
¼ tsp cream of tartar
150g (5oz) caster sugar 75g (3oz) light muscovado sugar 1 tsp white-wine vinegar
50g (2oz) ground almonds
For the filling:
250ml (8fl oz) double cream
150g (5oz) Greek yoghurt
350g (12oz) strawberries, sliced 100g (4oz) raspberries
50g (2oz) blueberries
● Whisk the egg whites and cream of tartar in a large bowl with an electric whisk until stiff but moist-looking peaks are formed. ● Gradually whisk in the caster sugar, then the muscovado sugar, a teaspoonful at a time, until they have all been added. Whisk for a minute or two more until the mixture is thick and glossy.
● fold in the vinegar and ground almonds with a large metal spoon then divide the mixture between two, lightly oiled 20cm (8in) sandwich tins, base lined with a circle of non-stick baking paper.
● Bake in a preheated oven set to 150°C/300°f/gas mark 2 for 35-40 minutes until the cakes are lightly browned and crisp.
● Loosen the edges of the cakes carefully with a knife then leave to cool in the tins. Loosen the edges again and turn out on to a sheet of non-stick baking paper. Peel the paper from the bases.
● Whip the cream until it forms soft swirls. fold in the yoghurt.
● Transfer one macaroon cake to a serving plate and spread with
● two-thirds of the cream mixture. Arrange two thirds of the fruit on top then add the second macaroon cake. Decorate the top with the remaining cream and berries and serve within 30 minutes of assembling.
Mini berry pavlovas
Makes: 24
Preparation time: 20 minutes Cooking time: 25-30 minutes To decorate: 15 minutes
3 medium egg whites
175g (6oz) golden or ordinary
caster sugar
1 tsp cornflour
1 tsp white-wine vinegar
For the decoration:
6 tbsps strawberry jam
1/2 lemon, juice only
250g (9oz) raspberries
150g (5oz) blueberries
250g (9oz) small strawberries,
quartered
450ml (151/2fl oz) double cream 250g (9oz) Greek style yoghurt
● Preheat the oven to 140°C/ 120°C fan/275°f/gas mark 1. Line two large baking sheets with non-stick baking paper.
● Whisk the egg whites in a large bowl until stiff, moist-looking peaks are formed. To check they are ready, turn the bowl upside down. The egg whites will only slide if not whisked enough.
● Gradually whisk in the sugar, a teaspoonful at a time, until it has all been added. Whisk for a minute or two more until the mixture is very thick and glossy.
● Mix the cornflour with the vinegar then fold into the meringue. ● Spoon into 24 small mounds on the paper-lined trays, leaving a little space between them. Spread into rough-shaped circles, about 5cm (2in) in diameter, then with the back of a teaspoon make a small dip in the centre of each. Bake for 25-30 minutes until the meringues are a very pale biscuit colour and can be easily lifted off the paper. If they stick, cook for another 10 minutes then test again. Leave to cool on the paper. ● Mix the jam and lemon juice together. Divide the fruit between three bowls then stir a third of the jam into each.
● Whip the cream until it forms soft swirls. Fold in the yoghurt.
● Remove the pavlovas from the paper and arrange on a tray or plate, spoon cream on top then add raspberries to 8 mini pavlovas, blueberries to 8 more and strawberries to the last batch. Serve within 1 hour of decorating.
Party berry trifles
Serves: 10
Preparation time: 25 minutes Cooking time: 5 minutes
Chilling time: 3-4 hours
For the jelly:
450g (1lb) strawberries, sliced 150ml (5fl oz) cold water, plus an
extra 4 tbps
50g (2oz) caster sugar
3 tsps powdered gelatine
150g (5oz) raspberries
Juice of 1/2 lemon
To assemble:
190g jam swiss roll, diced
100ml (31/2fl oz) sherry, dry
or sweet
250g (9oz) strawberries, sliced 2x425g (15oz) cans custard 450ml (151/2fl oz) double cream 1 tsp vanilla extract
2 tbsps icing or caster sugar Sugar sprinkles, Union Jack sugar discs (buy online) or extra fruits to decorate, optional
● Make the jelly by putting the strawberries, 150ml (5fl oz) of water and the sugar in a pan. Cover and cook gently for 5 minutes.
● Sprinkle the gelatine over the remaining 4 tablespoons of water in a small bowl and leave to stand for 5 minutes.
● In a liquidiser or food processor purée the cooked strawberries with the raspberries. Press back into the pan through a sieve.
● Put the bowl of gelatine over a small saucepan of gently simmering water – the water should come halfway up the sides of the bowl. Heat for 4-5 minutes until the gelatine becomes a clear liquid then stir into the fruit purée with the lemon juice.
● Share the diced swiss roll among 10 glasses, about 200-250ml (7-8fl oz), and drizzle each with 2 teaspoons of sherry. Top with the remaining sliced strawberries then cover with the fruit jelly. Chill for 3-4 hours until the jelly has set. Make this the night before if you prefer.
● A few hours before serving, share the custard among the trifle glasses. Lightly whip the cream with the vanilla and sugar then spoon on to the custard.
● Return to the fridge until ready to serve. Add decorations, if using, at the last minute.
Deep dish rhubarb and strawberry tarts Serves: 8
Preparation time: 30 minutes Chilling time: 15 minutes, plus several hours
Cooking time: 29-40 minutes
For the tart cases:
250g (9oz) plain flour
50g (2oz) icing sugar
100g (4oz) butter at room
temperature, diced
2 egg yolks
1-11/2 tbsps cold water
For the filling:
2 egg yolks
1 egg
25g (1oz) caster sugar
200ml (7fl oz) semi-skimmed milk 150ml (5fl oz) double cream
1 tsp vanilla extract
For the topping:
250g (9oz) trimmed rhubarb, cut
into 21/2cm (1in) lengths 15g (1/2oz) butter
1 tbsp caster sugar
2 tbsps redcurrant jelly
400g (14oz) strawberries, halved or
sliced, depending on the size
● To make the pastry, put the flour, sugar and butter in a food processor or electric mixer and mix until fine crumbs are formed. Add the egg yolks and mix to create a smooth soft dough, adding a little water as needed.
● Knead the pastry lightly on a floured surface then cut into 8 pieces. Roll out each piece until it is a little larger than a 9cm (3½in) loose-based tart tin.
● Lift the pastry into the tin, press up the sides and trim a little above the top of the tin to allow for shrinkage. Continue until you have lined all 8 tins. ● Prick the bases with a fork, put the tins on a baking sheet and chill for 15 minutes or longer if possible. ● Preheat the oven to 190°C/ 375°f/gas mark 5. Line each tart with a square of non-stick baking paper and fill it with baking beans or dried pulses. Bake for 10 minutes. Remove the paper and beans and cook for a further 4-5 minutes until the bases are crisp. ● While the tarts are cooking, in a bowl mix the egg yolks and whole egg with the sugar.
● Bring the milk and cream just to the boil in a pan then gradually whisk into the egg and sugar mixture. Add the vanilla essence then strain it back into the pan.
● Put the rhubarb into a small roasting tin, dot with the butter and sprinkle with the sugar. ● Remove the tarts from the oven and reduce the temperature to 160°C/325°f/gas mark 3.
● Pour the custard mixture into the cases and put in the oven with the rhubarb on the shelf above.
● Bake the tarts for 15-20 minutes until just set with a very slight wobble in the centre. Bake the rhubarb for 20-25 minutes until it is just tender and still bright pink. ● Add the redcurrant jelly to the rhubarb juices and stir to melt. Leave to cool.
● When ready to serve, take the tarts out of the tins and put on serving plates. Mix the strawberries and rhubarb and spoon over the tarts. Brush with redcurrant jelly.