They couldn’t beat the Blues but Queenslanders are a winner when it comes to growing Strawberries! It’s been at least a year since I’ve seen Strawberries this good and at this price .. AND of course, they are on special this week!

INGREDIENTS:

110 gm caster sugar (½ cup)
40 ml liqueur, such as Cointreau or framboise
375 gm strawberries, hulled, cut into wedges

Sweet pastry
230 gm unsalted butter, softened
150 gm pure icing sugar
Scraped seeds of 1 vanilla bean
2 eggs
250 gm plain flour (1 cups)

Goat’s curd crème pastry
200 ml free-range goat’s milk (see note)
100 ml pouring cream
1 vanilla bean, split and seeds scraped
4 egg yolks
140 gm caster sugar
30 gm plain flour
200 gm goat’s curd
Finely grated rind of 1 lemon

METHOD:

  • For sweet pastry, process butter, icing sugar and vanilla in a food processor or Kitchenaid until pale, add eggs one at a time, processing after each addition, then process to combine. Add flour and pulse to just combine, turn onto a lightly floured surface, form into a disc, wrap in plastic wrap and refrigerate to rest (1 hour).
  • For goat’s curd crème pastry – warm milk, cream and vanilla in a saucepan over medium-high heat (do not bring to the boil). Whisk yolks and sugar in a bowl until pale, then whisk in flour. While stirring, slowly pour in warmed milk. Strain through a sieve back into pan and whisk continuously over low-medium heat until thickened (4-5 minutes; do not boil). Transfer to a bowl, cover closely with a round of baking paper and refrigerate until firm (1-2 hours). Just before serving, whisk in goat’s curd and lemon rind until smooth.
  • Preheat oven to 180C. Roll out pastry to 5mm-thick between 2 pieces of baking paper and line sixteen 5cm-diameter loose-bottomed tart tins lightly brushed with butter. Trim edges and refrigerate for 10 minutes to rest, then blind-bake until edges are light golden (12-14 minutes). Remove paper and weights and bake until bases are light golden. Set aside to cool, then remove tart cases from tins and set aside
  • Meanwhile, place sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves, then bring to the boil and cook until a light syrup forms (1-2 minutes). Add liqueur and set aside to cool.
  • To serve, spoon or pipe goat’s curd crème pastry into tart cases, top with strawberries, drizzle with a little syrup and serve.

 

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