Cornish strawberries are a taste of sunshine, bursting with fruity flavour thanks to their slow-growing process. They are the star of this dish, encased in shop bought shortcrust tartlets (to save you valuable time during a BBQ with friends), drizzled with balsamic vinegar and sugar, and topped with a shredded basil garnish. They'll sit neatly on top of a healthy dollop of Cornish clotted cream, underneath some homemade, toasted meringue. This is sure to keep your guests sweet this summer!
Ingredients:
For the macerated strawberries
8-12 strawberries, sliced
1 tbsp balsamic vinegar
1 tsp caster sugar
6 basil leaves, torn
For the meringue
120g caster sugar
120g icing sugar
4 large egg whites
To serve
Shortcrust tart case
4 dollops of Cornish clotted cream
Pinch of pink peppercorn flakes
1. Whisk the egg whites until fluffy and they form stiff peaks. Then whisk in the caster sugar a spoonful at a time. Beat and incorporate a little at a time. Next sift in the icing sugar a third at a time and fold in gently.
2. Spoon a generous dollop of Cornish clotted cream into the base of each shortcrust tart case and then layer with sweet, macerated strawberries.
3. Top with a spoonful of meringue and place under the grill to cook for 4-5 mins or use a blow torch for the meringue. Finish with a light pinch of crushed pink peppercorns.
4. For added theatre try presenting the strawberry tart under a cloche filled with woodsmoke. The smokey aroma really compliments the summer BBQ vibe.
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