Slowly but surely I'm edging my way back into the kitchen. I can't believe what a slow process it has been for me since returning from overseas. There are so many things I want to bake, recipes I want to make, lots of ideas swimming around in my head that I just don't know where to start, or if I'm honest, can't be bothered starting.
I know I'll eventually get there. Patience is not a virtue of mine!
So to kick start this first little project of mine, here is my very first contribution to the 2013 Cookbook Challenge:
Strawberry Tart with Basil Cream
(Delicious Home Cooking Cookbook - Valli Little)
200g amaretti biscuits | 125g unsalted butter, melted and cooled | 2 punnets strawberries, halved if large | 2 tbsp icing sugar, sifted, plus extra to serve | 600ml thickened cream | 2 tsp finely grated lime zest | Pulp of 2 passionfruit | 6 large basil leaves, finely chopped | 1/3 cup thick Greek-style yoghurt
- Grease a 22cm loose-bottomed tart pan.
- Place biscuits in a food processor and whiz to fine crumbs. Add the butter and pulse a few times to combine then press into the base and sides of the pan. Chill for 30 minutes to firm up.
- Place strawberries in a bowl and toss with the icing sugar. Set aside.
- Place the cream and lime zest in a separate bowl and beat with electric beaters until stiff peaks form. Strain the passionfruit pulp (I skipped this part using the seeds and all) into the cream mixture, then gently fold to combine. Fold in the basil and yoghurt.
- Fill the tart shell with the basil cream and arrange the strawberries on top.
The tartness of the passionfrui and yoghurt works so perfectly with the sweetness of the strawberries and cream. The savoury note of basil just brings the whole tart together perfectly.
Not to mention the buttery biscuit base - who could say no to one of those!