Thursday, November 22, 2007
Waiter there's something in my ... topless tart - strawberry chiffon tart
This month's Waiter there's something in my ... is hosted by Jeanne of Cooksister, with the theme of topless tarts. To borrow Jeanne's explanation, she wants participants to make "a pastry dish, similar to a pie, but different in that the top is open and not covered with pastry". However, the tart can be sweet or savoury.
While the theme itself is rather racy, my entry is a prudish, pretty pink strawberry chiffon tart. This is a rather old fashioned dessert, with my recipe coming from The Schauer Australian Cookery Book. The author of this book, Amy Schauer, was a Queensland-based home economist of some repute, and is sometimes credited with having invented the lamington. Her number one fan is Miss Eagle, and you can check out more of Amy Schauer's recipes on Miss Eagle's blog, Oz Tucker.
To make this sweet, light as a feather dessert, resplendent with strawberries, here is the recipe:
1 baked tart shell (buy one or make one - I used this recipe)
1 tablespoon gelatine
2 tablespoons cold water
1/2 cup boiling water
1/2 cup sugar
1 tablespoon lemon juice
1 cup crushed strawberries
1/2 cup whipped cream
2 stiffly beaten egg whites
Soak the gelatine in the cold water for 10 minutes, then add the boiling water and stir until the gelatine dissolves. Add the strawberries, sugar and lemon juice. Stir through the whipped cream and then the egg whites.
Pour the mixture into the tart shell, and refrigerate for about 30 minutes. Chop 4 strawberries in half and decorate the top of tart (optional). Return to the refrigerator until fully set.
Strawberry chiffon tart is a wonderful summer dessert, packed with vitamin C. It may be an oldie, but it is definitely a goodie!
Thanks to Jeanne of Cooksister for hosting this month's WTSIM ..., and I look forward to a fun roundup! (Postscript: The roundup is published here - 53 topless tarts!)