Roasted Strawberry Tart with Blueberry and Cardamom

FEAT. JOHN SMITH. CREATIVE DIRECTOR.


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Roasting fresh Kentish strawberries in honey and aromatic cardamom creates the perfect combination. Add a regal purple stain from the blueberries and then you’re really talking. The rich cardamom spices up the summery berries making this a real showstopper and with spring just trying to peek out from behind this clouds,  this roasted strawberry and cardamom tart is a great dessert to round off any dinner party or fancy Sunday roast.

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Ingredients

For the roasted strawberries:

  • 1 large punnet of strawberries
  • 1 tbsp honey

For the sauce:

  • 50g blueberries
  • 50 ml honey
  • 1 tbsp soft brown sugar
  • 1 tsp gelatin
Method

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Preheat the oven to 200C/180C fan.

First of all roll out the pastry (I used a block of bought short-crust pastry, chilled) to approximately 4mm thick and lay over a 24cm pie/tart tin, ideally loose-bottomed to prevent any issues after baking. Carefully press the pastry into the corners of the tin then trim the excess from the edges.

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Prick the base of the tin, cover with a sheet of baking parchment then blind bake using dried beans or baking beads for approximately 12 minutes until lightly golden. Remove from the oven  and set aside.

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Meanwhile, prepare the strawberries by washing and hulling them, before slicing in half or quarters to create equal sized pieces. Transfer to a small roasting dish and bake in the preheated oven for 5 mins to soften.

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Carefully arrange the roasted strawberries in the part-baked tart case and bake the tart for an extra 15 minutes until the pastry is golden and crispy. Remove and set aside still in the case.

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In a small saucepan heat the blueberries, honey, sugar, gelatin and cardamom seeds over a medium heat and bring to the boil briefly. Leave to cool an check after 5 minutes, if it’s starting to thicken the gelatin has done the job so pour evenly over the strawberries. Either refrigerate until needed or serve at room temperature with a neat spoon of thick Greek yoghurt.

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