A Recipe From Our Head Chef: Marinated Strawberry & Vanilla Tart

Here at Lords of the Manor, our acclaimed restaurant is one of the best Michelin Star restaurants the UK has to offer. With summer fast approaching we thought we would share with you a recipe from our Head Chef, Charles Smith, for you to try at home.

Charles takes inspiration from the changing of the seasons and the best quality produce available at that time. He has searched the local area and around the country to find the suppliers that produce the fresh ingredients used in recipes like this at Lords of the Manor today.

This dessert consists of a sable tart case filled with a lightly whipped vanilla crème patisserie, covered with a thin disk of jus de fraise jelly. This is then topped with white balsamic and elderflower syrup marinated strawberries and finished with mint tips, elder flowers and basil flowers lightly dusted with icing sugar. A fresh and fruity dessert signifying the start of summer, here’s how to make it at home...

 

Marinated Strawberry & Vanilla Tart

 

Ingredients

 

Sable tart shell

200g plain flour

1tsp fine salt

1 ½ tsp. baking powder

125g unsalted butter

125g caster sugar

3 egg yolks

 

Whipped vanilla crème patisserie

5g Agar agar

270g Milk

270g Eggs

150g Sugar

270g Butter

3 Vanilla pods

 

Jus de fraise jelly disk

300g Strawberries

50g Icing sugar

100g jus de fraise

2 sheets bloomed bronze leaf gelatine

 

Syrup Marinated Strawberries & Garnish

500g strawberries

150ml stock syrup

20ml elderflower cordial

20ml white balsamic vinegar

Tart garnish

Tiny mint tips

Basil flowers

Elder flowers

Light dusting of icing sugar

 

Method

 

1. Sable tart shell

Sift the flour, salt and baking powder

Add the sugar

Blitz together with the unsalted chilled butter until it becomes a fine breadcrumb texture

Mix in the yolks gently to form a dough

Wrap tightly in cling film and rest for 30 minutes

Once rested roll out and line the individual buttered tart moulds

Rest again in the fridge for 20 minutes and blind bake for 12 minutes

Remove the baking beans and continue to bake for approximately 8 more minutes until golden brown

Allow cooling and then trimming the crusts with a microplane for a neat finish.

Remove from the tart mould

 

2. Whipped vanilla crème patisserie

In a pan add the scraped vanilla pods, milk, sugar and agar agar

Bring to a simmer and cook out the agar agar

Take off the heat and whisk in the whole eggs

Cook out gently and add to a blender

Emulsify the cold butter into the mixture in the blender until fully incorporated

Pass this mix onto a chilled tray and refrigerate

Once chilled place the mix in a kitchen aid and whisk until light and creamy

Put the mix in a piping bag and chill until needed

 

3. Jus de fraise jelly disk

Cut the strawberries into quarters and mix with the icing sugar

Place in a bowl and tightly cling film

Place the bowl over a pan of simmering water for 10 minutes

Remove the bowl from the stove and allow to sit for a further 10 minutes

Pass off the juice and set with bloomed gelatine leaves

Set on a chilled tray lined with acetate

Once chilled cut out with the appropriate ring cutter

Strawberries compressed with white balsamic and elderflower syrup

 

4. Whipped vanilla crème patisserie

Mix together the stock syrup, elderflower cordial and white balsamic vinegar

Cut the stem side of the strawberries off so they are all the same height and stand them up on the cut side

With a small cutter punch them out so the base of the strawberries are all the same diameter

Cut the uniformed strawberries into quarters and compress in the syrup mixture

Leave in the bag until needed and then drain off the liquid

 

5. Assemble tart & garnish

Put a dot of vanilla cream on the centre of the plate

Place the tart shell on the vanilla cream (this will prevent the tart from sliding on the plate

Pipe the vanilla cream into the base of the tart shell in a uniformed manner

Cover the cream with a disk of the jus de fraise jelly

In a uniformed manner place the compressed strawberries one by one with the point facing upwards on top of the jelly until the tart case if full

Garnish with the herbs and dust lightly with some icing sugar

 

So that’s how you create the perfect Marinated Strawberry & Vanilla Tart. If you want to experience one of the finest restaurants in Gloucestershire then reserve a table or book a stay at Lords of the Manor today.

Reserve a table here or call us on 01451 820243 to enquire.