This easy to make sweet
dessert is a delightful companion for the enticing Rosé, with its blushing hue
and delicate yeasty tones. Layered with toast and ripe
fruit encased in a firm mousse with a persistent bead, Pongrácz Rosé is perfect
for a day of romance.This
stunning Cap Classique is composed in the classic French tradition of the noble
varietals, Pinot noir and Chardonnay,
and when served ice cold in beautiful fluted glasses, special moments of luxury
are guaranteed during this month of love.
Here is how you make the
ever so romantic heart-shaped berry tartlets:
Berry
tartlets
Makes 8 medium and 20
small bite sized tartlets
Pastry:
225 g butter
200 g castor sugar
2 large eggs
500 g flour
For the filling:
180 ml (¾ cup) cream
5 × 80 g slabs white
chocolate, coarsely chopped
100 g raspberries
200 g strawberries
45 ml (3 tbsp) warm
apricot jam
1.
For
the pastry, cream the butter and sugar in a food processor until pale and
fluffy. While the motor is still running, add the eggs one at a time. Mix until
well incorporated. Add the flour and blend until it forms a workable dough.
Cover in plastic wrap and refrigerate for 1 hour.
2.
Preheat
the oven to 180 °C. Press the pastry into 8 heart-shaped tartlet tins and
refrigerate for 30 minutes. Blind bake for 10-12 minutes or until golden and
cooked. Set aside to cool down.
3.
For
the filling, bring the cream to boil in a small saucepan. Pour it over the
chocolate and stir until smooth. Cover and refrigerate for 30 minutes.
4.
Whisk
the mixture, using an electric mixer, until light and fluffy. Spoon it into the
tartlets and top with raspberries and strawberries. Brush the fruit with
apricot jam and serve.
Pongrácz Rosé is available
nationwide at around R120. Visit Pongracz website, Facebook or follow on Twitter.