Strawberry Tart with Orange Cream

Cointreau is a well-known liqueur from western France, where it was first made more than a century and a half ago in the city of Angers. Colorless and with a strong, pleasing aroma, it has an exotic flavor that is a marriage of sweet orange peels from Spain and bitter orange peels from the Caribbean island of Curacao. Although similar to triple sec, Cointreau is drier. You will find it sold in a distinctive square bottle with a bright red ribbon. A popular after-dinner liqueur, Cointreau is also often used as a flavoring ingredient, as in this tart recipe.
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Customer Reviews for Strawberry Tart with Orange Cream
Review 1 for Strawberry Tart with Orange Cream
5 out of 5
5 out of 5
flakeygirl
Cleveland, OH
May 6, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+2points
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Lovely spring/summer dessert - needs more berries
May 6, 2012
I was surprised by how well this tart came out - I felt a bit of a cheat using this recipe over the one that called for making pastry cream, but was thrilled with the results. Note: I used WELL beyond the 2 cups of strawberries called for in the recipe. I used close to two pounds (I would have used the full 2 pounds but I ate some along the way!) Also: the pastry is good, but a bit tricky. It was sticky, do be sure it's fully cold before rolling it out. I used a fair amount of flour rolling (and RE-rolling) it out. It took several tries to get it in the pan, but did not taste overworked in the end.