Some left over shortcrust pastry prompted me to be resourceful with other sweet left over ingredients in my fridge (and a little booze for good measure). Enter my strawberry tart….A pyramid of freshly whipped cream, plump, boozy, sweet strawberries and crumbled honeycomb. This is a great dessert for Spring but probably not so good for the Spring time gym efforts. Well at least there’s fruit on it right?
Shortcrust pastry (see here for the recipe)
1-2 punnets of strawberry’s (depending on the size you are making)
250ml Dolcetto and Syrah wine
250-500ml thickened cream
220g white sugar
2 tsp bicarb soda
Wash and hull strawberries and place in a small bowl with the wine. Leave in the fridge overnight (or as long as you patiently can) to let them get to know each other.
Roll out the pastry and fit it to a small tart tin. Bake in the oven until golden and set aside (in tin) to cool.
In a large saucepan, heat the honey, water and sugar together, bring to a boil then simmer on low heat for 5-10 minutes until it reaches brittle stage and a golden colour (150°C). Watch that it doesn’t burn.
Remove pot from heat, add the bicarb soda and quickly whisk in for a few seconds. Careful not to beat too heavily or the air will escape and the honeycomb will be too tough. Pour immediately into the cake tin and leave to cool completely.
Once cooled, break in to small chunks (large bread crumb consistency).
Remove strawberries from the fridge and use liquid from the bowl to heat in pan and reduce until a thick sticky consistency.
Whip cream until soft peaks form and place in the tart shell. Top with strawberries and drizzle with wine reduction. Sprinkle over honeycomb and serve.