RECIPE: Sweet, simple strawberry surprise
WHEN I start seeing strawberries in the markets I just can't help but want to create lovely simple desserts showcasing their plump, sweet juiciness. Of course you can use any of this season's berries, the more abundant the berries are the better the tart looks.
The trick to making this easy date and pecan pastry is giving it enough time to firm up in the fridge so that it holds the filling. I love making this recipe for a couple of reasons, no baking, so quick to put together, simple, healthy and gluten free.
Fresh strawberry, date and pecan tart
Makes 6-7 small tarts
150g fresh pitted dates
100g sour cream
50g greek yogurt
1 tbs caster sugar
A couple of drops of rosewater
250g fresh strawberries, hulled and washed
10g (80%) dark chocolate, shaved.
METHOD: In a food processor combine the pecans and the fresh dates until crumbled and blended together so that when you press the mixture in your hands it sticks.
Remove the mixture and press into 6 x 10cm lightly greased fluted tins with removable bases. Divide the mixture evenly among the bases and press into the moulds so that they are evenly covered. Refrigerate for at least 2 hours. In a bowl combine the sour cream with the yogurt, caster sugar and the rosewater and stir. Sit this in the fridge for at least 20 minutes to allow all of the flavours to come together.
When the bases are set and firm to touch remove them from the moulds and place on individual serving plates. Dollop in a good tablespoon of the sour cream mix and top with your washed strawberries. Sprinkle over some shaved chocolate.
Dust with icing sugar just before serving.
NOTE: Substitute strawberries for any of your favourite fruits and sour cream for fraiche or fresh whipped cream.
Dominique Rizzo joins Weekend magazine
DOMINIQUE Rizzo is no stranger to the food scene. You may recognise the Queensland chef from stints in the television series Ready, Steady, Cook, as well as Yes Chef and It's Lifestyle TV.
Rizzo joins Weekend with a weekly food column that shares her passion for fresh, seasonal and local produce.
The author of My Taste of Sicily and chef and restaurateur of more than 20 years also operates Putia: Pure Food Kitchen, School and Pantry - a multi-purpose space for dining, learning and creating.
Rizzo says her work centres around her philosophy: "Through the sharing of food we share life and one is never lonely or hungry".
More at dominiquerizzo.com