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Strawberry & Prosecco Tarts

Strawberry & Prosecco Tarts

Prep

3 HR

Bake

5 mins

Serves

Difficulty

Medium
Strawberry & Prosecco Tarts

About

Delightfully creamy prosecco and mascarpone filling in a buttery tart shell topped with sweet and juicy strawberries, finished with light prosecco glaze. This no-bake recipe is just ideal for every celebratory occasion!

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
Reviews

To make the crust:

Step 1

In a small bowl, combine the biscuits crumbs and melted butter until the mixture resembles the texture of the wet sand. Divide the mixture between 4 loose-bottom, lightly greased small tart tins (ours were 10cm in size) and press firmly towards the sides and the bottom of each tin. Place in the fridge, while you prepare the filling.

Step 2

Pour a couple of tablespoons of hot water into a small bowl and sprinkle the gelatine over it. Stir to combine and set aside.

Step 3

Pour the prosecco into a small saucepan, add the cornflour and the sugar and stir gently. Cook on medium-high until prosecco is hot but not boiling and the sugar has melted. Remove from the heat. Add the gelatine and stir to combine. Set aside and allow the mixture to cool.

Step 4

In a medium bowl, mix the double cream and the icing sugar until soft peaks. Add vanilla and mascarpone cheese and gently fold the mixture until combined

Step 5

Slowly pour the cooled prosecco mixture into the mascarpone mixture and stir slowly and gently until evenly combined.

Step 6

Remove the tart tins with crust from the fridge. Fill each tart tin with the prosecco and mascarpone mixture and return to the fridge for at least a couple of hours or until set.

To make the filling:

Step 1

Place the prosecco and sugar into a small saucepan over medium high heat. Bring to boil, and reduce the heat to medium, cooking for further 10 minutes until the mixture is thick and syrupy. Remove from the heat.

Step 2

Arrange sliced strawberries on top of each tart and using a pastry brush, brush the prosecco glaze over the berries. Serve & enjoy!

Ingredients – 2 items

Serving

1

For the Crust

Digestive biscuits

Digestive biscuits

Crushed into fine crumbs

160 g
Butter

Butter, melted

75 g

For the Filling

Baking-powder

Powdered gelatine

7 g

Prosecco

180 ml
Cornstarch

Cornflour

10 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

50 g
Cream

Double cream

180 ml
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Pure Cane icing sugar

30 g
Vanilla

Vanilla bean paste

Optional

1 tsp

Mascarpone

Room temperature

90 g

For the Topping

Strawberries

Fresh strawberries, sliced

400 g

For the Prosecco Glaze

Prosecco

100 ml
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

100 g

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