It’s strawberry season, and with the weather having been so warm and dry, the English ones are especially juicy and sweet this year!
You can do loads with strawberries if it’s Eton mess or pureed in sorbet, or in a salad… (I’m sure I’ll add loads more recipes in future)
You can do one big one ore lots of tiny ones, as shown below…
One portion of short crust pastry (see my rhubarb blog for recipe)
200g Greek yoghurt
1tsp vanilla paste or extract
50g icing sugar (or to taste)
Splash of lemon juice
Blind bake the pastry and leave to cool, whisk together all ingredients apart from strawberries.
When the mixture is smooth, spoon unto pastry base.
Wash and hull the berries and put them on top of cream. Sprinkle with icing sugar before serving.
Tip: works really well with any kind of berries and is lovely as tiny tartlets (as shown in picture) for tea parties