Bake: Strawberry milkshake tart
The skills I learned in France are some I hope to carry over into my professional life, but some of those techniques require equipment that I, and most of you, don’t have readily available in my own home kitchen.
But I figure that just because I can’t afford endless fancy kitchen equipment, both due to money and lack of space in my tiny kitchen, doesn’t mean I shouldn’t be able to produce similarly fantastic food. In fact, it only drives me further to find new ways to do things.
For instance, I don’t own a tart case. This is likely because I actually haven’t paid for most of my kitchen equipment – it’s almost all hand-me-downs from others, with a few gifts (like my favourite spatula that my sister gave me and the food processor my friend’s pooled together to give me a few years back) from the people who love me most.
So every time I’ve made a quiche or a tart, I’ve used a springform cake tin, which works just as well as any tart case, unless you want those cute little ridges, at which point, unfortuately I think you’re gonna have to go and splurge on a tart case.
One of my hand-me-downs happened to be a collection of small, springform cake tins, approximately 12cm across, but if you don’t have these, a regular, 18-20cm springform works just as well – you may just have a little bit of leftover mousse… Alternatively, cupcake tins will also work, just make sure your cupcake tray fits in your fridge first!
To get that perfect tart edge, I press the pastry dough into the tin as I would a tart shell and then use a knife to cut around the edge, leaving a 1cm rim for the filling. I then poke a whole heap of fork holes in the base and put it in the fridge before baking.
p.s. Don’t worry if those rim edges come out a little scragley – just gently shave them off with a microplane once the tart shell has come out of the oven and cooled completely.
This tart is so-called because my girlfriends, who were the first to taste it, swear it tastes exactly like a strawberry milkshake – and I don’t disagree, it’s sweet and creamy, with the slightest tart note from the fresh berries I blended into the mousse.
Strawberry Milkshake Tarts
(makes 4 small tarts or one large)
- 1 quantity of my Earl Grey biscuit dough, swapping the SR flour for plain and leaving out the tea leaves
- 10 squares of dark chocolate, melted
- 1 punnet of strawberries (reserve 4 for decoration)
- 30g sugar
- 1 tsp gelatine powder
- 130g whipping cream
- Make the pastry dough according to these instructions, swapping the SR flour for plain and omitting the tea leaves and roll out to fit your tart tin/spring form cake tin. If the dough begins to crumble in your hands, put it in the fridge to cool and try again after 10 or so minutes
- Press the dough carefully into the edges and trim it as neatly as possible – don’t worry too much, as this can be fixed further later. Pierce the bottom of the tart shell with several fork stabs and then put in the freezer for five minutes while you preheat the oven to 170 C
- Bake for 12-15 minutes or until golden and the sides begin to come away from the tin
- Let cool while you melt your dark chocolate in the microwave
- Pour and spread the dark chocolate across the base of the tart shell and allow to set
- Meanwhile, blitz the strawberries (except the decoration ones) in a blender or food processor until they completely break down into a paste/thick sauce. Heat these over a stove with the gelatine and sugar until both have dissolved into the strawberry sauce. Leave to cool
- Whip your cream until thick and stiff. Slowly whisk in the cooled strawberry sauce
- Fill the tart shells with the strawberry sauce and then put in the fridge to set. Decorate with reserved strawberries and, if you have spare, grated dark chocolate