Boozy orange & roasted strawberry tart

Name: Boozy orange & roasted strawberry tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 320 g sheet ready-rolled all-butter puff pastry; 1 egg, beaten; 600 g pack Waitrose Strawberries, hulled and halved; 100 ml Cointreau (or orange juice); 2 tsp vanilla bean paste; 80 g golden caster sugar; 1 large orange (scrubbed), zest; 600 g Yeo Valley Organic 0% Fat Greek Recipe Strained Natural Yogurt

Something magical happens to strawberries when roasted – they go lusciously jammy and release a sweet, fragrant syrup. Tumble them over billows of yogurt and crisp pastry for a dessert that is considerably more than the sum of its parts.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare20 mins
Cook25 mins
Total time45 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

320g sheet ready-rolled all-butter puff pastry
1 egg, beaten
600g pack Waitrose Strawberries, hulled and halved
100ml Cointreau (or orange juice)
2 tsp vanilla bean paste
80g golden caster sugar
1 large orange (scrubbed), zest
600g Yeo Valley Organic 0% Fat Greek Recipe Strained Natural Yogurt

Preheat the oven to 200°C, gas mark 6. Unroll the puff pastry, still on its baking parchment, onto a baking sheet. Use a sharp knife to score a 1cm border around the edge, then prick the centre with a fork. Brush the pastry all over with the beaten egg, then bake in the oven for 25 minutes or until golden and puffed up. Remove from the oven and leave to cool completely (about 30 minutes).
Meanwhile, put the strawberries on a baking tray and toss with the Cointreau, 1 tsp vanilla, 50g of the sugar and ½ of the orange zest. Roast for 12-15 minutes, then leave to cool completely.
Fold the remaining 1 tsp vanilla and 30g sugar into the yogurt. Once the pastry has cooled, push down the centre of the case, then pile the yogurt on top, swirling with a spoon. (You can chill the tart at this point for up to 3 hours, if liked.)
To serve, spoon over the strawberries and the syrupy roasting juices, then scatter with the remaining orange zest.

Typical values per serving when made using specific products in recipe