WHEN LIFE HANDS YOU LEMONS SERVE TARTY PASTRIES AND FIZZY STRAWBERRY COCKTAILS

If cupid’s arrow missed the mark this Valentine’s Day, you can still find happiness by following recipe advice from Boardwalk Hotel and Casino food and beverage staff.

As a pastry specialist, Commis Chef Shuayb Brooks suggests a delectable lemon meringue tart with frozen berries and meringue crumble and, “to really steal hearts the tart has to be a beautifully balanced celebration of sweet and citrus flavours.”

Barman Mpho Sello suggests an infusion of strawberries and sweet grenadine with or without alcohol, for “an irresistible celebration in a glass.”

LEMON MERINGUE TART WITH FROZEN BERRIES & MERINGUE CRUMBLE

Brook’s silky, slow-cooked lemon curd is made made by folding fresh lemon juice, zest and rich egg yolks with butter for a smooth, velvety finish, and poured into delicate mini tart shells.

Lemon Curd Filling

Ingredients

• 200 g butter (cubed)
• 500 g white sugar
• 250 ml fresh lemon juice
• 250 g egg yolks
• 15 g lemon zest

Method

1. In a heatproof bowl, whisk together sugar, lemon juice, egg yolks and lemon zest until well combined.
2. Place the bowl over a double boiler (bain-marie) on medium heat.
3. Cook gently, stirring continuously, until the mixture thickens to a custard consistency (coats the back of a spoon).
4. Remove from heat and immediately stir in the butter until fully melted and smooth.
5. Strain (optional for extra smoothness).
6. Allow to cool slightly before filling tart shells.

Each tart is then crowned with a cloud of glossy meringue, gently whipped to stiff peaks and torched to a golden caramel hue. The result is a light, toasted sweetness that perfectly complements the vibrant lemon filling.

Meringue Topping

Ingredients

• 300 g egg whites
• 400 g white sugar

Method

1. Combine egg whites and sugar in a clean heatproof bowl.
2. Place over a double boiler and whisk gently until the sugar has completely dissolved (rub mixture between fingers — it should feel smooth, not grainy).
3. Remove from heat.
4. Using an electric mixer, whisk on high speed until stiff, glossy peaks form.

Assembly

1. Spoon or pipe cooled lemon curd into mini tart shells
2. Transfer meringue into a piping bag and pipe decoratively over each tart
3. Use a blow torch to caramelise the meringue until golden brown
4. Garnish with frozen berries and sprinkle with meringue crumble before serving

Finish the tarts with a topping of frozen berries for a refreshing burst of flavour and a delicate meringue crumble for added texture. This dessert delivers a harmonious contrast of crisp, creamy, tart and sweet in every bite — elegant, indulgent and made to impress.

Important tips from Chef Brooks

• Do not overheat the curd — it can scramble.
• Ensure your bowl and whisk are grease-free before whipping the meringue
• For extra stability, ensure the sugar is fully dissolved before whipping
• Best served slightly chilled for a clean slice and balanced flavour

STRAWBERRY GRENADINE FIZZ (MOCKTAIL OR COCKTAIL)

Freshly crushed strawberries are layered with sweet grenadine to create a rich ruby base that’s both fruity and indulgent. Topped with sparkling lemonade or Sprite and poured over crushed ice, the result is a light, effervescent and beautifully balanced drink. For those looking to elevate the experience, add vodka or white rum to adding warmth and depth while allowing the bright berry and citrus notes to shine in a sophisticated cocktail.

Ingredients (1 glass)

• 4–6 fresh strawberries
• 25 ml (2 tbsp) grenadine
• 150–200 ml Sprite or lemonade
• 1 cup crushed ice or ice cubes

Method

1. Mash the strawberries in a glass (use the back of a spoon).
2. Add grenadine and stir gently.
3. Fill the glass with crushed ice (this gives it that restaurant look) or ice cubes.
4. Top up with Sprite or lemonade.
5. Stir lightly and garnish with a strawberry on the rim if you want to be fancy.

Strawberry Grenadine Fizz (Cocktail Version)

Ingredients (1 glass)

• 4–6 fresh strawberries
• 25 ml grenadine
• 50 ml white rum or vodka
• 150 ml Sprite or lemonade
• Ice (crushed or cubes)

Barman tips

• If you want it sweeter → add more grenadine
• If you want it more tart → use lemonade instead of Sprite