Recipes
Vanilla cream and roasted strawberry tart
There is a quiet joy in making a tart from scratch: the rhythm of kneading dough, the patience of waiting as it rests, and the simple pleasure of preparing fruit with care. As the strawberries roast and release their syrupy aroma, the whole house begins to feel warmer, softer somehow.
This tart is one of those recipes I return to when I want to create a little moment of beauty just for myself, or to share with someone dear. I hope, as you make it, you’ll find the same sense of calm and delight that I did.
You will need:
– 150 g butter
– 100 g sugar
– 220 g flour
– 1 egg
– pinch of salt
– 600 g strawberries
– vanilla extract
– double cream
– Icing sugar
– fresh mint
1. To make the shortcrust pastry, cut the butter into cubes and beat the egg. Put the our in a bowl and stir in the butter, sugar, egg and a pinch of salt.
2. Knead to form a rm dough. Wrap the dough in cling lm and chill in the fridge for an hour.
3. Wash and hull the strawberries. Cut them in half and slice any larger strawberries in half again.
4. Grease an oven dish with butter and add the strawberries. Sprinkle some icing sugar over the top.
5. Stir in a little balsamic vinegar and roast the strawberries in an oven preheated to 180°C for 20 minutes.
6. Remove the dough from the fridge and roll out on a counter or chopping board dusted with our.
7. Line the tart case with baking parchment. Now line the case with the dough. Bake the tart case in the oven at 180°C for 20 minutes.
8. Whip the double cream with the icing sugar. Fold in the vanilla extract.
9. Remove the tart case from the oven. Allow to cool slightly, then spoon the vanilla cream over the tart base.
10. Finally, spoon the roasted strawberries on top.
11. Finish the tart with a dusting of icing sugar and a couple of leaves of fresh mint.
Tip: I usually serve this tart with a glass of ice-cold iced tea with a fresh strawberry in the glass. Give it a try!
Love, Daphne