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Strawberries and Cream Tart

August 02, 2006

Strawberry Tart

Whipped this up last night for a relaxed dinner with a friend. We had chickpeas with artichokes, a summer salad of corn, tomatoes and cucumber, Indian flatbread and wilted spinach. I wanted something light for dessert and found a nice little surprise in my freezer: leftover sugar cookie dough! (I love it when I forget about things in my freezer.) I defrosted a bag, made a tart base and mounded a lot of tangy, not too sweet whipped cream on top, flavored with lime, rum and the strawberry juice.

The cookie base isn't too sweet either - this was a light-tasting, cool dessert. I left it in the fridge until we ate and it had softened a bit. The leftovers softened even more overnight into a real strawberry shortcake.

I just bought a ginger mint plant and I used a sprig for garnish but found that it was delicious eaten with the tart as well. I think I'm going to have to use it for something else soon...

Strawberry Tart

Soft Sugar Cookie Dough

3/4 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup heavy cream
2 3/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 teaspoon lemon zest

1. Cream butter and sugar.
2. Add egg and mix well.
3. Add cream, vanilla and lemon zest.
4. Mix the flour, soda and salt and add it to the butter mixture.
5. Roll out the dough and cut.
6. For a tart, cut out a round piece of parchment, place it on a heavy baking sheet and mold the dough on top.
7. Bake at 350 degrees until done, approximately 10 minutes for cookies, 15 minutes for a tart base.
8. Cool the tart base before assembly.

Strawberries and Cream

1 pint strawberries
2 tablespoons dark rum
Juice of 1 lime
2 tablespoons sugar
1/2 cup heavy cream
2 tablespoons confectioners sugar
3 tablespoons sour cream or Greek yogurt
Zest from one lemon

Garnish
More lemon zest
Mint sprigs

1. Wash, hull and cut the strawberries.
2. Macerate the strawberries overnight with the rum, sugar, and lime juice.
3. An hour or two before serving, whip the cream until stiff, and add the confectioners sugar.
4. Then beat in the sour cream or yogurt and the lemon zest.
5. Drain the strawberries and gently fold their juice into the cream.
6. Mound the whipped cream on the tart base and arrange strawberries on top.

Note: If I ever make this again I think I would double or at least increase the cream. It was really good!

Posted by Faith at 2 August 2006

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Comments

yum yum. So much my type of dessert. It looks so fresh !

Posted by: Bea at La Tartine Gourmande at August 2, 2006 04:55 PM

Lovely photographs! And you can make this dessert without searching for exotic ingredients not offered in my small town. I will try it soon!

Posted by: Mimi at August 3, 2006 07:29 AM

that looks absolutely stunning.

Posted by: sam at August 3, 2006 10:45 PM

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