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Strawberry Tart with Coulis
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This lightly caramelised strawberry tart and coulis need to be made a few hours in advance, then chilled. As there is no last minute preparation, this makes it a suitable dessert for any occasion, from a casual lunch gathering to a formal supper.
Watch the tart closely while grilling as it will brown quickly once it starts to caramelise.
To avoid the pastry shrinking during cooking, line the tin with the pastry and chill before cooking. Take care not to burn the pastry edges under the grill. If it is in danger of becoming too brown, protect the edges with foil.
Add 1 tbsp brandy or orange liqueur to the strawberry coulis.
Typical values per serving:
15.9% fat per serving
This recipe was first published in April 2003.