Prep 25 mins
Cook 15 mins
Possibly the best named dessert ever, sadly I can't take credit for it - it's from Fiction restaurant in London. Strawberries and balsamic vinegar? The Horror. . . The Horror. . .
For the coulis
- 225 g raspberries (fresh or frozen)
- icing sugar
For the tarts
- 2 sheets phyllo pastry (11 x 14cm)
- 25 g unsalted butter, melted
- 2 teaspoons golden caster sugar
- 150 ml balsamic vinegar
- 1 teaspoon fresh coarse ground black pepper
- 500 g strawberries, halved
- icing sugar, for dusting
- mint sprig, to decorate
- Heat oven to 200C/400°F.
- Process the raspberries in a food processor until smooth and push through a sieve. Add enough icing sugar to sweeten to your liking.
- Spread one sheet of pastry out on your work surface. Brush with the melted butter and sprinkle with the sugar. Place the second sheet on top and brush with more butter.
- Cut the doubled up pastry into eight squares. Take one square and place another on top rotated 90 degrees so you have a star shape of pastry.
- Press your pastry stars into 10cm tins and bake for 5 - 6 mins until golden.
- Place the balsamic vinegar in a large pan and bring to the boil until reduced by half. Add the pepper and strawberries and cook over a very low heat for 3 - 4 mins until just softening, leave aside to cool.
- When ready to serve place a case on a plate and fill with the balsamic strawberries and juices. Dust with the icing sugar and decorate with the mint. Serve the raspberry coulis at the side.