It’s almost summer, which means parties, which means you’d better get your potluck game in check.
You’re on dessert duty. You could make cookies. But why not let the fruits of summer and a great beer do the legwork? That’s why we’re whipping up Ovila Saison Strawberry Tart all summer long. It looks fancy, it tastes fancy, but making it is a piece of cake. (Well, tart, actually.)
We mixed fresh strawberries with our Ovila Abbey Saison with Mandarin Oranges and Peppercorns for this little cloud of deliciousness. Just let ‘em marinate with a little honey and sugar, scoop on top of some buttery puff pastry from your local store, top with homemade whipped cream, and you’re pretty much guaranteed an invite to every party this season.
If there’s one thing we’ve learned from our partnership with the monks at the Abbey of New Clairvaux, it’s not to mess much with a good thing. Let’s all take a lesson.
Ovila® Saison Strawberry Tart
1 cup Ovila Saison
1 basket strawberries or other seasonal berries
2 tablespoons sugar
1 tablespoon honey
4 3x3 inch pieces of puff pastry (found in the freezer section of your favorite grocer)
1 egg well beaten with 2 tablespoons milk
1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla
Brush the top of the pastry with the egg and milk mixture and place on a cookie sheet. Bake the brushed pastry at 400 degrees for 12 to 15 minutes or until golden brown. Turn off the oven and open the door, allowing the pastry to sit for 15 minutes.
Wash and slice the berries. Sprinkle with the sugar. Add the honey and Ovila Saison, and allow to sit for at least two hours, stirring occasionally.
Whip the cream with the sugar and vanilla until stiff peaks form.
Push the center of the pastry down and fill the spot with the whipped cream. Top with the strawberry mixture.
Feeling extra ambitious? The in-laws are coming over? You laugh in the face of simple recipes? Turn it up to 11 with some Vanilla Bean and Ovila Saison Crème Anglaise. Pipe this into your pastries before topping ‘em with the good stuff.
Vanilla Bean and Ovila® Saison Crème Anglaise
½ cup Ovila Saison reduced to 2 tablespoons
2 cups whole milk
6 tablespoons sugar
6 egg yolks
1 vanilla bean
Split the bean lengthwise with a sharp knife. Find a heat-proof bowl that nestles inside of a pot. Put 2-3 inches of water in the pot and bring to a boil. Before nestling the bowl in the pot, beat the egg yolks with the sugar inside of the bowl.
In another small pot, heat the milk with the vanilla bean. Stir the scalded milk into the egg and sugar mixture. Nestle the bowl in the pot of boiling water and cook, stirring constantly, until the sauce has thickened and will coat the back of a spoon (180 degrees). Allow the sauce to cool thoroughly.
Fill the pastry with the crème anglaise, top with the strawberry mixture and then the whipped cream.