Our pastry chef has been busy creating some lovely new summer desserts for our evening A la Carte menu. One thing that is season right now are delicious Scottish strawberries which we have sourced from The Clyde Valley to create a ‘Strawberry and clotted cream tart with macerated strawberries, basil gel and strawberry sorbet’.
If you like the look of ours and wish to make your own strawberry tart at home here is an easy recipe to try.
Ingredients (serves 10)
200g plain flour
1 vanilla pod
500g clotted cream
100g double cream
1 sheet gelatine
2 punnets of strawberries
For the Sweet Pastry Base: Cream the butter, 70g sugar and vanilla together. Add the egg and flour. Rest in the fridge for ½ hour before rolling over your pastry tin. Blind bake at 180 degrees for 12 minutes, remove baking beans and bake for a further 6 minutes. Leave to cool.
For the cream filling: Bring the double cream to the boil and add the gelatine. Remove from the heat and add to the clotted cream. Once cooled add to the tart base and put in the fridge to set.
For the Strawberry Jelly: Chop 1 ½ punnets of strawberries into quarters, put in a bowl and add 200g sugar and leave in a hot place for 2 hours. For every 100g of juice produced add 1g of agar and then heat to 90 degrees. Chop the remaining strawberries and layers over cream then pour over the jelly mix. Return to the fridge to set.