Strawberry and coconut, a match made in heaven.
For the pastry, preheat oven to 200C. In a food processor, pulse together the flour, sugar, salt and butter until it resembles fine crumbs. Slowly add water, then pulse until dough comes together.
Then dough onto floured surface, then bring together into smooth ball. Divide in two, then wrap each ball in cling film. Chill until ready to use.
For the strawberry filling, hull and quarter strawberries, then toss with 50g castor sugar – set aside. In a small pan, add mint to Prosecco, lemon zest and lemon juice. Bring to boil, then simmer for 2 minutes. Strain and reserve liquid.
Combine 40g corn starch with the juices, then mix properly. Set aside to cool.
For the coconut meringue, just before assembly, Whisk egg whites until stiff peaks form – add sugar and whisk until glossy. Fold through coconut.
For the assembly, roll out one ball of pastry and line tin – blind bake for about 10-15minutes. With 2nd ball of pastry, prepare decorative top on a wax paper sheet (to transfer later) – leave in freezer to set. Place strawberries into baked tin – top with the mint/prosecco liquid.
Smooth the coconut mixture over the strawberries, making sure cover all the strawberries. Place decorative pastry on top of meringue, then crimp pastry edges together. Egg wash the pastry (not the meringue), then bake for about 50minutes or until golden brown
This recipe has not been edited or tested by the Bake Off Food Department.
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