Strawberry Tart with Creamy Ice Cream

Components

• 250 grams of strawberries (one container)
• 1 tablespoon of sugar
• 2 tablespoons of butter
• 1/4 cup (tea) of rum or orange-flavored liqueur
• serve ice cream with cream

Ready state

1. Rinse the strawberries, remove the thorns, and slice them lengthwise in half.

1. Put the butter in a medium-sized frying pan and heat over medium-low heat until it melts. Once it begins to foam, add the chopped strawberries, sprinkle with sugar, and cook for approximately 2 minutes, stirring occasionally until the sugar dissolves.
2. Take the frying pan off the stove burner but keep the flame on. Put the rum in a container, bring it close to the flame, and tilt it gently to ignite the rum. Carry the flaming rum to the skillet and pour it over the strawberries. Place the frying pan back on medium heat and let it flambé until the flames die down, about one minute—the rum adds flavor to the strawberries while the alcohol burns off.
3. Place the strawberries on a plate and serve immediately while still warm, accompanied by cream ice cream.

Recipe video

Watch the video demonstrating how to flambé strawberries.