2nd Annual Liquid Gold Recipe Contest Charlottetown submitted by Alicia
Strawberry Coulis
300g Frozen Strawberries
60ml Lemon Juice
30ml* Sugar
*Sugar may need to be
adjusted depending on
sweetness of berries
1. Put all ingredients in a pot and simmer until thick.
2. Puree in a blender and put in a squeeze bottle.
Balsamic Reduction
90ml Traditional Balsamic Vinegar
1. Gently reduce by half in a small pot and
transfer into a squeeze bottle.
Filling
125ml Heavy Cream
15ml Granulated Sugar
450g Cream Cheese
60ml Honey
250ml Confectioner’s Sugar
60ml Sour Cream
60ml Lemon Juice
1. Whip cream and add granulated sugar.
2. In a mixer, soften and blend cream cheese
with remaining ingredients.
3. Adjust lemon juice to taste.
4. Fold whipped cream into cream cheese
mixture.
5. Fill cooled tart shells and let stand in fridge.
Shortcrust
300g Pastry Flour
2ml Salt
130ml Basil Olive Oil
90ml Cold Water
1 Egg Yolk
1. Sift together flour and salt.
2. Gently blend in olive oil making a crumb
consistency.
3. Add cold water and form a ball.
4. Knead gently with a dough scraper making
sure not to handle with hands.
5. Divide dough into 6 equal parts, wrap in
plastic wrap and chill for 30 min.
6. Roll out and place in oiled tart tins.
7. Brush with egg yolk and poke bottoms with a
fork. Bake in a preheated oven at 375° F for 13-
15 min.