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https://www.lifestylefood.com.au/recipes/11885/strawberry-and-frangipani-tart-with-yoghurt-sorbet

LifestyleFOOD.com.au

Strawberry and Frangipani Tart with Yoghurt Sorbet

Celeste’s dessert recipe from week 4 of Come Dine With Me Australia.

Ingredients

  • Sweet pastry

  • 180gm unsalted butter at room temperature

  • 40gm sifted, pure icing sugar

  • 2 egg yolks

  • 250gm plain flour

  • 25ml water

  • Frangipani

  • 125gm sifted icing sugar

  • 125gm almond meal

  • 125gm unsalted butter at room temperature

  • 2 eggs

  • 1 egg yolk

  • 25gm plain flour

  • 25ml Amaretto (optional) 90 gm

  • (1/4 cup) good quality strawberry jam, thinned with water and strained, plus extra to serve

  • 1kg strawberries (4 punnets)

  • Yoghurt sorbet

  • 350ml milk

  • 150gm caster sugar

  • 75gm liquid glucose

  • 500gm sheep’s milk yoghurt

  • 1 lemon (juice only)

  • Yoghurt sorbet

  • Combine the milk, sugar and glucose in a saucepan and bring to the boil over medium-high heat. Set aside to cool.

  • Whisk in the yoghurt and lemon juice then refrigerate to cool completely

  • Freeze in an ice-cream machine. Sorbet is best churned 1 hour before serving

Method

  • Sweet pastry:

  • 1.

    Beat the butter in an electric mixer until even texture (3 – 5 minutes). Add the icing sugar and mix to just combine.

  • 2.

    Add egg yolks and 25ml of water and mix to combine

  • 3.

    Sift the flour onto a work surface and make a well in the centre. Add the butter mixture to the well and gradually work in the flour to form a dough

  • 4.

    Knead several times with the heel of your hand until smooth. Refrigerate until firm (3 – 4 hours).

  • 5.

    Roll pastry on a floured surface to about 5mm thick and use to line six 12cm-diameter tart tins or one 20cm tart tin. Refrigerate until firm (2 – 3 hours).

  • Frangipani:

  • 1.

    Preheat the oven to 180°C and using foil blind bake the tarts until golden (20 – 25 minutes). Remove the foil and set aside

  • 2.

    Combine the icing sugar and almond meal in a bowl. Set aside

  • 3.

    Beat the butter with an electric mixer until fluffy (3 – 5 minutes). Add the almond mixture and mix in well to combine.

  • 4.

    Add the eggs, egg yolk then the flour and amaretto and combine.

  • Yoghurt sorbet:

  • 1.

    Combine the milk, sugar and glucose in a saucepan and bring to the boil over medium-high heat. Set aside to cool.

  • 2.

    Whisk in the yoghurt and lemon juice then refrigerate to cool completely

  • 3.

    Freeze in an ice-cream machine. Sorbet is best churned 1 hour before serving

  • 4.

    Fill the pastry shells with the frangipani mix (5mm from the top). Bake until golden and the centre springs back when lightly touched (10 – 12 minutes, but possibly longer for a bigger tart).

  • 5.

    Allow to cool then brush with the jam

  • 6.

    Thinly slice the strawberries and divide amoungst the tarts. Drizzle with extra jam, dust with icing sugar and serve with yoghurt sorbet

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