Strawberry & Prosecco Tarts Recipe | Tate and Lyle Sugars
www.wearetateandlylesugars.com
Delightfully creamy prosecco and mascarpone filling in a buttery tart shell topped with sweet and juicy strawberries, finished with light prosecco glaze.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wearetateandlylesugars.com.
Ingredients
- 160 g Digestive biscuits
- 75 g Butter, melted
- 7 g Powdered gelatine
- 180 ml Prosecco
- 10 g Cornflour
- 50 g Tate & Lyle Fairtrade Pure Cane Caster Sugar
- 180 ml Double cream
- 30 g Tate & Lyle Fairtrade Pure Cane icing sugar
- 1 tsp Vanilla bean paste
- 90 g Mascarpone
- 400 g Fresh strawberries, sliced
- 100 ml Prosecco
- 100 g Tate & Lyle Fairtrade Pure Cane Caster Sugar
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