Strawberry - sugar

Strawberry - sugar

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry

Colour topping

Quantity Ingredient
1 tablespoon white balsamic vinegar
35g caster sugar
mint leaves
15 strawberries, trimmed and halved
80g strawberry jam

White topping

Quantity Ingredient
70g icing sugar

Method

  1. To make the base, follow the recipe for shortcrust pastry.
  2. To make the white topping, mix the icing sugar with about 1 tablespoon of water (the mixture needs to be thick enough to not spread but not be too dense).
  3. To make the colour topping, combine the vinegar, sugar and a few mint leaves in a small bowl. Add the strawberries and leave to marinate for 10 minutes.
  4. Spread the strawberry jam onto the upper part of the base and arrange the marinated strawberries on top. Spread the sugar icing on the lower part and decorate with a few mint leaves.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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