Ingredients
| 250g strawberries, hulled and sliced | |
| 2 tablespoons icing sugar | |
| 3 tablespoons lemon juice | |
| 2 fresh kawakawa leaves, finely chopped (or 6 fresh mint leaves), plus extra to garnish | |
| 2 cups mascarpone | |
| ¼ cup maple syrup | |
| 1 tablespoon lemon juice | |
| 1 tablespoon lemon zest | |
| 12 small pre-made sweet pastry tart cases |
Sweet strawberry shortcake memories are made of this. Delicious macerated strawberries are paired with sweet mascarpone cream and a hint of fresh kawakawa to make these little tarts the most sensational bite. You’ll be pleasantly surprised at how simple they are to make.
View the recipe collection here
Instructions
| 1. | Macerate the strawberries by combining with the icing sugar, the first measure of lemon juice and chopped kawakawa. |
| 2. | Cover and leave to soak for at least 2 hours. |
| 3. | When ready to serve, put the mascarpone, maple syrup, the second measure of lemon juice and zest in a medium bowl and mix to combine. |
| 4. | Spoon into the tart cases, spreading evenly, and creating dips with the back of the spoon (for strawberry juices to settle into – mmmm!). |
| 5. | Arrange the strawberries on top of each tart and drizzle over any remaining juices. |
| 6. | Top with extra kawakawa or mint. |
| 7. | Best served immediately for a lovely crispy tart shell paired with a creamy filling and beautifully flavoursome strawberries. |
This is an extract from Kai
Feast: Food stories and
recipes from the maunga
to the moana by Christall
Lowe. Photography Christall
Lowe, published by Bateman
Books Oct 2024, $59.99.