STRAWBERRY TART WITH BALSAMIC VINEGAR ICE-CREAM

Serves 4

This is such a great classic combination. I remember tasting balsamic and strawberries for the first time about 20 years ago in a restaurant in the States. I thought it was so innovative, but later discovered that it was an Italian time-honoured use of their wonderful vinegar.

“Queensland’s camarosa strawberries are, for me, the best,” says Catherine. “They’re usually in season from May to June and September to October. They’re so delicious that I never want to do much to them, except add something crisp, something creamy and, for this tart, the perfect pairing of some aged balsamic vinegar.”

Catherine is so right. It is the crispness, the creaminess and the depth of flavour of this tart that makes it so wonderful.

BALSAMIC VINEGAR ICE-CREAM

270 g (9½ oz) milk

80 g (2 oz) pouring (single) cream (35% fat content)

35 g (1¼ oz) egg yolk

85 g (3 oz) caster (superfine) sugar

30 g (1 oz) aged balsamic vinegar

Heat the milk in a small heavy-based saucepan over medium heat until warmed. Meanwhile, whisk the egg yolk and sugar in a bowl until pale, then gradually add the warm milk, whisking continuously. Return to a clean pan over medium heat and cook, stirring, for about 12 minutes or until the custard thickens and coats the back of the spoon. Strain into a bowl placed over ice. Add the cream and stir until cooled. Refrigerate in an airtight container overnight.

The next day, add the vinegar to the custard and mix to combine well. Freeze in an ice- cream machine according to the manufacturer’s directions. Transfer to an airtight container and store in the freezer until firm enough to scoop. Makes 500 ml (16 fl oz).

STRAWBERRY JAM

400 g (14 oz) strawberries, hulled & quartered

100 g (3½ oz) freshly squeezed orange juice (about 1 large orange)

55 g (2 oz) caster (superfine) sugar

juice of 1 lemon

Combine all of the ingredients in a saucepan over medium–low heat, stirring to dissolve the sugar. Increase the heat to medium and bring to a boil, then reduce the heat to maintain a steady simmer. Simmer for 45 minutes or until most of the liquid has evaporated. Spoon into warm sterilised jars and seal. Store in a cool dark place for up to 12 months. Makes 1 cup.

BALSAMIC VINEGAR DRESSING

100 g (3½ oz) balsamic vinegar

50 g (1¾ oz) caster (superfine) sugar

1 teaspoon vanilla extract

Place the vinegar in a small saucepan over medium heat, bring to the boil and cook for 2–3 minutes or until reduced by half.

Meanwhile, heat a separate small saucepan over medium heat until hot. Sprinkle in the sugar, a tablespoon at a time, allowing each addition to dissolve completely by itself without stirring before adding more. Cook until caramelised and a rich golden colour. Add 100 g (31/2 oz) of hot water and bring to the boil, stirring to dissolve the caramel. Remove from the heat and add to the reduced vinegar. Stir in the vanilla extract. Cool and refrigerate in an airtight container until needed or for up to 2 weeks. Makes 125 g.

NOTE

You will only need 20 g (2/3 oz) of the dressing but the recipe could be halved and any extra could be used to drizzle on ice-cream or a bowl of fresh strawberries.

TO ASSEMBLE

4 sweet pastry tartlet cases, blind-baked

80 g (2¾ oz) strawberry jam

60 g (2¼ oz) crème pâtissière

40 g (1½ oz) softly whipped cream

160 g (5²/₃ oz) strawberries, hulled & diced

20 g (²/₃ oz) balsamic vinegar dressing

10–12 strawberries, extra, hulled & sliced

dried strawberries (see note), crumbled (optional)

Place the tart cases in the centre of each serving plate. Divide the jam between the cases and spread evenly over the bases.

Combine the crème pâtissière and cream in a bowl and mix until smooth. Spoon over the jam and spread evenly.

Combine the diced strawberries and balsamic vinegar dressing together in a bowl and spoon over the cream. Arrange the strawberry slices on top in a circular pattern keeping them in line with the edge of the tart and leaving the centre empty.

Place a scoop of ice-cream in the centre of each tart and sprinkle with the dried strawberries. Serve immediately.

NOTE

Dried strawberries are available from gourmet food stores or confectionery stores.