Dairy Free Strawberry Tarts with Rose Zabaglione recipe
pastry
200 g (7oz) scant 1 1/2 cups of (WF) flour
55 g (2 oz) 1/2 cup of icing (confectioners') sugar
A pinch of salt
100 g (3 1/2 oz/) 7 tablespoons of Dairy free margarine
1 large free-range egg
Variegated lemon balm, to decorate
16-hole bun tray, greased, floured and lined with baking parchment (wax paper) circles
55 g (2 oz) 1/2 cup of icing (confectioners') sugar
A pinch of salt
100 g (3 1/2 oz/) 7 tablespoons of Dairy free margarine
1 large free-range egg
Variegated lemon balm, to decorate
16-hole bun tray, greased, floured and lined with baking parchment (wax paper) circles
for the filling
750 g (1 lb 10 oz) 5 1/2 cups of fresh strawberries, hulled and wiped clean
340 g (12 oz) 1 generous cup of redcurrant jelly to glaze the fruit
rose zabaglione
4 large free-range egg yolks
70 g (2 1/2 oz) 1/3 cup of caster (superfine) sugar
75 ml (2 1/2 fl oz) 1/4 cup of white rum
3 tablespoons of rosewater
750 g (1 lb 10 oz) 5 1/2 cups of fresh strawberries, hulled and wiped clean
340 g (12 oz) 1 generous cup of redcurrant jelly to glaze the fruit
340 g (12 oz) 1 generous cup of redcurrant jelly to glaze the fruit
4 large free-range egg yolks
70 g (2 1/2 oz) 1/3 cup of caster (superfine) sugar
75 ml (2 1/2 fl oz) 1/4 cup of white rum
3 tablespoons of rosewater
70 g (2 1/2 oz) 1/3 cup of caster (superfine) sugar
75 ml (2 1/2 fl oz) 1/4 cup of white rum
3 tablespoons of rosewater
method
1. Preheat the oven to 180°C (350°F) gas 4
2. Make the pastry by putting all the pastry ingredients, except the egg, together in the food processor and mixing until it resembles breadcrumbs.
3. Now add the egg and pulse until the dough comes together into a ball.
4. Cut the pastry in half and roll out each half on a floured surface with a floured rolling pin.
5. Cut out 16 circles with a 8 1/2 cm (3 1/4 in) cutter and line each prepared bun tin with the pastry.
6. Place a circle of baking parchment (wax paper) in each one and secure with some baking beans.
7. Bake blind in the oven for 20 minutes, or until the pastry is golden and crispy.
8. Remove the tarts from the oven to cool but leave them in the tins.
9. Once they are nearly cold, transfer them to a wire rack.
10. Cut the strawberries into quarters in order to keep them to an even size and pile plenty of the fruit into each tart.
11. Use as much or as little jelly as you like to glaze the fruit.
12. Melt the jelly in a small bowl in the microwave and brush each tart with the warm jelly.
13. Make the zabaglione just before serving.
14. Fill a saucepan a third of the way up with water and bring to the boil.
15. Put the egg yolks and sugar into a large heatproof bowl and beat together with an electric whisk.
16. Add the rum and rosewater. Place the bowl over the saucepan of simmering water and whisk on high speed until very thick.
17. Serve immediately. Place a tart on each plate surrounded by a pool of the zabaglione and decorate with a sprig of variegated lemon balm.
2. Make the pastry by putting all the pastry ingredients, except the egg, together in the food processor and mixing until it resembles breadcrumbs.
3. Now add the egg and pulse until the dough comes together into a ball.
4. Cut the pastry in half and roll out each half on a floured surface with a floured rolling pin.
5. Cut out 16 circles with a 8 1/2 cm (3 1/4 in) cutter and line each prepared bun tin with the pastry.
6. Place a circle of baking parchment (wax paper) in each one and secure with some baking beans.
7. Bake blind in the oven for 20 minutes, or until the pastry is golden and crispy.
8. Remove the tarts from the oven to cool but leave them in the tins.
9. Once they are nearly cold, transfer them to a wire rack.
10. Cut the strawberries into quarters in order to keep them to an even size and pile plenty of the fruit into each tart.
11. Use as much or as little jelly as you like to glaze the fruit.
12. Melt the jelly in a small bowl in the microwave and brush each tart with the warm jelly.
13. Make the zabaglione just before serving.
14. Fill a saucepan a third of the way up with water and bring to the boil.
15. Put the egg yolks and sugar into a large heatproof bowl and beat together with an electric whisk.
16. Add the rum and rosewater. Place the bowl over the saucepan of simmering water and whisk on high speed until very thick.
17. Serve immediately. Place a tart on each plate surrounded by a pool of the zabaglione and decorate with a sprig of variegated lemon balm.
serving amount
makes 16 small tarts
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