Juliet Sear's Wimbledon strawberry tart
With Wimbledon season upon us, Juliet Sear is back to serve up some more ace treats! She’s making delicious strawberry tarts, muddled with Pimms in true Wimbledon fashion, on a tennis court-inspired biscuit base, and of course, cream! It's an excellent accompaniment for some superb tennis.
Wimbledon Strawberry Tart
Makes 1 x 23cm round tart
Ingredients
For the base:
125g butter, melted, plus extra for greasing the tin
250g Digestive biscuits
1 tbsp caster sugar
½ tsp (approx.) green food colouring
For the filling:
375g full-fat mascarpone cheese
225ml double cream
3 tbsp icing sugar
2 tsp vanilla bean paste
For the topping:
450g ripe strawberries, washed and hulled (optional: leave a few unhulled for decoration)
1.5 tbsp caster sugar
50ml Pimms liquor
Method
1. Butter a 23cm fluted loose-based tart tin.
2. To make the tart base, blitz the biscuits with the sugar and food colouring, and mix with the melted butter (add a touch more food colouring for a darker green).
3. Transfer the mix to the tin and press down to compact - use a glass to press against the edges first, as it is easier to then fill the centre with the rest of the crumbs. Chill in the fridge for about an hour, or until set.
4. To make the filling, add the mascarpone, double cream, icing sugar and vanilla to a bowl and whisk by hand until thickened.
5. Place the strawberries in a large bowl and scatter over the sugar. Leave for a few minutes, then pour over the Pimms. Cover the bowl, and allow to marinate (not in the fridge) for around an hour before use.
6. When ready to assemble, remove the tart from the tin.
Juliet’s top tip: tightly wrap the tin fully in a few layers of cling film or place securely a large bag and dip into a bath of boiling water for up to 15 seconds. Wipe the outside of any water, then carefully unwrap or remove from the bag, then gently lift out the tart case from the tin.
7. To assemble, fill the tart with the cream filling and even out neatly with a stepped palette knife or the back of a spoon. Return to the fridge until the strawberries are ready, then arrange the strawberries decoratively on top of the filling.