Vino Cotto Strawberry Tart served with Strawberries and Cream Ice Cream

Vino Cotto Strawberry Tart served with Strawberries and Cream Ice Cream

Seasons
Spring
Meals
Dessert
Serves
5
Published
October 1, 2012
  • Vino Cotto Strawberry Tart served with Strawberries and Cream Ice Cream
  • Vino Cotto Strawberry Tart served with Strawberries and Cream Ice Cream

Step 1: Preheat oven to 210C.

Step 2: Place strawberries into a mixing bowl. Add Vino Cotto, mix well and allow to marinate for 20 to 25 minutes.

Step 3: Each tart shell uses 25 grams of pastry, cut into a 10.5 centimetre disc. Blind bake for 10 minutes, remove blind baking beans / weights and return to oven and cook for a further five minutes.

Step 4: Divide crème fraiche between tart shells, top with Strawberries in Vino Cotto. Serve with Strawberries and Cream Ice Cream.

Ingredients

  1. 1 punnet strawberries hulled and cut into ¼
  2. 20ml 1 tbspn Vino Cotto
  3. Sour Cream Pastry
    You'll need to make: 1 batch Sour Cream Pastry
  4. 200g creme fraiche
  5. 500ml Strawberries and Cream Ice Cream

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