Friday, March 21, 2014

Seduce your Valentine with Pongrácz Rosé and irresistible berry tartlets

Seduce your Valentine with Pongrácz Rosé and irresistible berry tartlets

Spoil your Valentine with absolute luxury and indulge in a seductive combination of Pongrácz Rosé and heart-shaped berry tartlets.

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

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, Facebook or follow @Pongracz on Twitter.