Debora Robertson’s rum-infused strawberry daiquiri tart is the essence of summer. The mousse-like strawberry filling is laced with rum and lime. “If you’re serving it to children or those who would rather swerve the alcohol, it’s perfectly delicious without it too,” says Debora.
The perfect drink to go with it? A strawberry daiquiri!
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Ingredients
- 200g plain flour, plus extra to dust
- 60g ground almonds
- 30g icing sugar
- 130g unsalted butter, chilled and chopped into cubes
- Finely grated zest and juice 1 unwaxed lime
- 1 medium free-range egg yolk
For the filling
- 3 leaves platinum-grade gelatine
- 350g strawberries, hulled and roughly chopped if large
- 30g icing sugar
- Finely grated zest and juice 1 unwaxed lime
- 2 tbsp strawberry jam
- 1½ tbsp white rum (optional)
- 200ml whipping cream
- 60g greek yogurt
To decorate
- 200g strawberries, hulled and sliced
- Finely grated zest 1 unwaxed lime
Specialist kit
- 25cm loose-bottomed tart tin (around 3cm deep)
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Method
- First, make the pastry shell. In a mixing bowl, whisk together (I’m not big on sifting) the flour, almonds, icing sugar and a good pinch of salt. Rub in the butter with your fingertips until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining in the mixture.
- Sprinkle on the lime zest and juice and mix it in with a dinner knife. In a small glass, whisk together the egg yolk with 1 tbsp iced water. Trickle it into the flour mixture and cut it in with the knife. You may need one or two more tablespoons of iced water to bring the mixture together into a dough. Form it gently into a disc with your hands, then wrap and refrigerate for at least an hour.
- Roll out the pastry between two sheets of baking paper lightly dusted with flour – this makes it easier to handle – and use it to line the tart tin. Trim off any excess and prick the base all over with a fork. Put it in the fridge to chill for 15 minutes and heat the oven to 160°C fan/gas 4. Line the tart with baking paper and fill it with baking beans or uncooked rice. Bake blind for 12 minutes, carefully remove the parchment and beans, and return to the oven for a further 10-12 minutes until it is completely cooked through. Leave to cool.
- While the tart shell cools, make the filling. Put the gelatine in a bowl of cold water for 5-10 minutes. In a food processor or with a stick blender, pulse together the strawberries and sugar then tip them into a pan to heat gently. Don’t let them boil; you just want them to be warm. Drain the water from the gelatine, remove the pan from the heat and stir the gelatine into the strawberry mixture until it has dissolved. Stir in the lime zest and juice, jam and rum (if using). Leave to cool.
- Whip the cream using an electric whisk until it forms stiff peaks, but be careful not to over-whip to the point it becomes grainy. With a rubber spatula, fold in the yogurt then the strawberry mixture until just combined, then pour into the tart shell. Cover and refrigerate for at least 4 hours or up to 6 hours (any longer and the base may become soggy).
- Just before serving, arrange the sliced strawberries on top of the tart and sprinkle on the lime zest.
Nutrition
- 442kcals Calories
- 29.8g (15.9g saturated) Fat
- 6.4g Protein
- 35.3g (15.4g sugars) Carbs
- 3.6g Fibre
- 0.1g Salt
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