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This heavenly tart is the perfect summer dessert.
Preheat oven to 200°c with the rack in the middle of the oven.
Stir together the orange juice, lime juice and sugar in a bowl. Add the strawberries and marinate for about 10 minutes, stirring occasionally.
Combine the almond meal, custard and orange zest and stir to combine.
Place a sheet of puff pastry onto a sheet of baking paper on a flat tray.
Brush around 1 inch of the edge of one sheet with egg and then lay the other sheet of pastry on top. Make a 1-inch border around the pastry by lightly scoring a line parallel to each edge (do not cut all the way through).
Remove the top middle square and prick the remaining pastry inside border all over with a fork.
Spoon in the custard and almond mixture and then strain the strawberries, reserving the liquid.
Lay the strawberries onto the custard in an even layer, overlapping. Brush the top of the border with egg wash and sprinkle with large crystals of brown sugar.
Bake the tart for about 30 minutes until golden. While the tart is baking, place the rest of the marinade in a pot and bring to a simmer over moderate heat. Reduce until slightly syrupy (about 15-18 minutes).
Brush this over the strawberries and drizzle to serve.
This dessert is best served with a scoop of ice cream or fresh dollop of cream and a glass of chilled Lindeman’s Early Harvest Moscato.
For more information on the Lindeman’s Early Harvest range, visit www.lindemans.com.au.
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