Church Road Winery

150 Church Road, Taradale, Hawke's Bay, New Zealand

Ph: +64 6 833 8234

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January 11th 2018

Frozen strawberry and triple sec tart!

A delicious summer dessert served with a berry mint salad, petit meringues, freeze dried raspberries and coulis!

Serves 8

Strawberry tart

Base:

½ cup pistachio nuts

1 ¼ cups plain biscuits

½ cup melted butter

 

Filling:

1 ½ cups strawberries, finely diced

1 can condensed milk (395 gr)

1/3 cup lime juice

¼ cup triple sec

1 ½ cups cream

 

Method:

To make the base, place the pistachios and biscuits in a food processor and pulse to form a rough crumb. Pour over the melted butter and mix well. Press firmly into a greased 27cm cake tin.

 

To make the filling, combine strawberries with condensed milk, lime juice and triple sec. Mix together well. Whip the cream until soft peaks form and fold through the strawberry mix. Pour onto the base and freeze overnight.

 

Raspberry coulis

2 cups fresh raspberries

½ cup sugar

1 Tbsp lemon juice

 

Method:

Bring raspberries and sugar to the boil, simmer for 10 minutes, stirring regularly. Strain through a sieve and stir in lemon juice. Chill until needed.

 

Strawberry Salad

1 punnet of strawberries

6 mint leaves

Freeze-dried raspberries (to garnish)

Petit meringues (to garnish)

 

Method:

Chop up strawberries in a 1cm dice. Roughly tear up the mint leaves and mix together with strawberries.

 

To Serve

Cut the tart into 8 portions. Swipe a tablespoon of raspberry coulis onto plate. Place a slice of the tart in the centre and lay a line of strawberry salad along-side. Garnish the salad with freeze dried raspberries and petit meringues (both of which are available at specialist food stores). Top with edible flowers for wow factor.

For the downloadable version of the recipe click here


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