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