This new combination is surprisingly well matched. Give it a go!
Sweet roasted fennel and strawberry tarts
- 2 fennel root globes, thinly sliced
- 100g castor sugar
- 60ml butter, chopped
- 4 x 12cm shortcrust tart cases, baked blind
- 120ml homemade custard
- 4 large strawberries
Preheat the oven to 180°C.
Put the fennel on a baking tray. Sprinkle with the sugar and butter, and roast in the oven until golden brown.
Spoon some homemade custard into the tart cases, place the roasted sweet fennel on top of the custard, add some thinly sliced strawberries and serve.