Strawberry Flummery Tart
Strawberry flummery tart recipe - easy, tasty and nostalgic
This is a delicious strawberry tart that everyone's mother used to make when I was growing up in England.
Why was it so popular? Because it's so simple, quick to prepare and needs no cooking.
Apart from the lovely fresh strawberries, the other ingredients are from the pantry. I made this in exactly the same way my mum used to - once the preparation is completed, it just needs to be refrigerated for a couple of hours.
Do you remember this dish?
Where did the name 'flummery' come from? The word was originally used to describe a milk-based dessert in the seventeenth century. This convenience food recipe is much easier.
This is a true comfort food. It reminds us both of our childhood whenever I make this. It's tasty and thanks to the fresh fruit, is healthier than many desserts, although it tastes very self-indulgent. This tart will serve eight people if served with plenty of fresh fruit and each portion will be around 220 calories. We are greedier and have a quarter of the tart each though :)
The most calorific part of this recipe is the pie crust base. I've make this and done away with the base and simply poured the mixture and fruit into glasses. It's actually elegant enough to serve to guests that way - call it strawberry mousse and no-one will know it took only a few minutes.
Just four ingredients for this tart
- 1 ready-made graham pie crust. You can make your own easily but I'm all for convenience...
- ½ packet of jello crystals
- 1 cup Carnation evaporated milk - keep this in the fridge for about 24 hours
- Strawberries - I used about half a dozen large ones
Prepare the jello
Boil the kettle so that you have some boiling water. put the half packet of jello crystals into a small bowl and add half a cup of boiling water. Stir well with a fork so that the crystals dissolve. Now add half a cup of cold water. If you have ice water, this speeds up the setting process. Mix this well and refrigerate it while you prepare the strawberries.
Many people today don't eat jello because of the animal by-products it contains. If that's the case with you, there are some wonderful substitutes. This variety pack gives you lots of different flavors for experimentation. There's no need to avoid this comfort food use it in delicious recipes.
PREPARE THE FRUIT
Remove the green parts of the strawberries and the tough white centers. Chop into bite sized pieces. Scatter these into the ready-made pie crust.
WHISK THE CARNATION MILK
Pour one cup of Carnation milk into a bowl and whisk well. My mum used to use a balloon whisk so that's what I do too. You could use a rotary whisk or an immersion whisk if you prefer. With the balloon whisk, this takes about a minute. (Less if you give the job to any strong guy you might happen to have around the house).
Mix the jello and the milk
Once the jello liquid is cool, whisk this into the milk. American jello is a much brighter pink that the English jelly I'm used to! Pour this over the strawberries in the tart and place in the fridge. The dessert will be set after about an hour or so.
Serve the tart!
I serve this with extra Carnation milk and more strawberries. Yum.
Additional serving suggestions
It's funny, he was so knocked out by the fact that I'd actually made a dessert and he loved it.
So he helped himself to another slice - this time, he added raspberries...
Then, he felt that it must be tried with vanilla ice cream ... see below.That's one of the wonderful things about this simple recipe - it's extremely adaptable It's lovely to feed it to to the family and by using different accompaniments, it's easy to make it different every time you serve it.
Yes, it's an old convenience food recipe that was popular in the 1960s and 1970s but it's time it was revived!
If you're looking for dessert recipes that have no animal products at all, I highly recommend these splendid books.