RECIPE NOTE: Shake a 400ml can of coconut cream well. Pour 250ml into a small airtight container (reserve remaining 150ml for the filling) and chill for 24 hours. When ready to use, scoop out the solid top layer of cream. You’ll need 1/2 cup (115g) solid cream to make the creamy topping.
“Sharp, zingy lemon curd, crisp pastry and a whipped coconut cream topping make this sunny tart a real treat! Be sure to take the tart out of the oven while it’s still a little wobbly in the centre, so as not to overbake the curd.”
RECIPE NOTES: Roasted strawberries can be made ahead of time and stored in an airtight container in the fridge for up to 1 week. Any leftovers can be stirred through Greek yoghurt, or spooned over ice cream or your morning muesli. Meringues can be made 2-3 days ahead of time and stored in an airtight container at room temperature. Once assembled, eat within a few hours.
“I defy anyone to refuse the heavenly trio of crisp meringue, pillowy whipped cream and tart roasted fruit. I think these little rosewater-scented meringues are the perfect end to a meal outdoors – eat them piled up as little pavlovas, or crush them up and serve Eton mess-style.”
As our garden stirs after its winter slumber and the days lengthen and warm, there is nothing I like more than gathering outdoors with family and friends – good food and good company setting the tone for the summer ahead.Simple dishes that can be made ahead are my go-to for days like these, ensuring nerves remain unfrayed and everyone has a good time! Drag a table outdoors and pile it high with food, plates, flowers and an ice bucket, and you can’t go wrong! I love this kind of entertaining, where people can happily graze and there is no distinction between courses (and no one notices how many sweets you eat).
I have (selfishly) crafted my ideal garden party menu here – only the things that I want to eat – although I’m rather hoping you might want
