Strawberry Eton Mess Frangipane Tart

I’m a massive fan of a challenge and I also like to win stuff, of course I never actually ever win the stuff but that never puts me off a challenge. The task was to devise a Cake or Pudding using Strawberries – so I decided on this existing puddings MASH UP.

There are five parts to this Tart and you can make all five from scratch if you have the time but if you don’t have the time or patience you can cheat and it would still be delicious. Just buy ready-made pastry and meringue nests and use Jam instead of the syrup.

Sweet Pastry – for approx. 500g
250g plain flour
50g icing sugar, plus extra for dusting
125g chilled cubed unsalted butter
1 Large Egg – beaten
Splash of milk

Strawberry Syrup
250g Strawberries
(roughly) 4 tbsp Caster Sugar

Frangipane
75g butter – room temperature
75g ground almonds
75g caster sugar
2 egg yolks (left over from meringue OR 1 Large Egg)
Splash of Fruity Booze

Eton Mess
Roughly 100g of crushed Meringue
I always use Delia’s method, it has NEVER failed me
Make them the night before you will be making your Tart
300ml double cream – whipped
250g Strawberries
Squeeze of Lemon
Chopped Mint
2 tbsp Strawberry Syrup or Jam

You can either make the pastry by hand or to save time you can pulse it in a food processor. Sieve the flour and icing sugar into a bowl, add the butter and with your fingertips gentle rub the mixture together to form breadcrumbs.  Add the egg & milk and work the mixture together into a ball. Dust with a little icing sugar, wrap in clingfilm and chill for 30 minutes.

While the pastry is chilling you can start to make the strawberry syrup – place the strawberries and sugar in a pan on a low heat – stirring occasionally until it turns into a thick syrup – it can take up to an hour.

Dust a clean surface with icing sugar and roll the pastry out, so it’s about ½ a cm thick – then gently ease it into a 25cm loose-bottomed tart tin. Ensure it is pushed into all the edges and then trim the top. Prick the bottom with a fork and place in the freezer for another 30 minutes.

Pre-heat your oven to 180°c

Gently cover the chilled pastry base with greaseproof paper and fill the base with baking beans or rice – bake for 10 minutes. Carefully remove the paper and beans/rice and bake for a further 10 minutes.

Mix all the ingredients for the frangipane together – spread about 2 thirds of the Strawberry Syrup over the base (or about 4 tbsp of Jam) and then cover with the frangipane mix and pop back into the oven for about 20 minutes, or until it’s golden.
Leave the base to cool and then carefully remove it from its tin.

Whip the cream until its thick and mix in the broken meringues, chopped strawberries, mint, lemon juice and the remaining strawberry syrup and spread over the top of the base. Chill the Tart in the fridge for at least an hour.

EAT and quickly, as this uses fresh cream & strawberries this won’t last much longer than a day.

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