{"id":3258,"date":"2026-02-20T11:49:55","date_gmt":"2026-02-20T11:49:55","guid":{"rendered":"https:\/\/atableforone.co.za\/?p=3258"},"modified":"2026-02-20T11:50:16","modified_gmt":"2026-02-20T11:50:16","slug":"when-life-hands-you-lemons-serve-tarty-pastries-and-fizzy-strawberry-cocktails","status":"publish","type":"post","link":"https:\/\/atableforone.co.za\/index.php\/2026\/02\/20\/when-life-hands-you-lemons-serve-tarty-pastries-and-fizzy-strawberry-cocktails\/","title":{"rendered":"WHEN LIFE HANDS YOU LEMONS SERVE TARTY PASTRIES AND FIZZY STRAWBERRY COCKTAILS"},"content":{"rendered":"\n

If cupid\u2019s arrow missed the mark this Valentine\u2019s Day, you can still find happiness by following recipe advice from Boardwalk Hotel and Casino food and beverage staff.<\/p>\n\n\n\n

If cupid\u2019s arrow missed the mark this Valentine\u2019s Day, you can still find happiness by following recipe advice from Boardwalk Hotel and Casino food and beverage staff.<\/p>\n\n\n\n

As a pastry specialist, Commis Chef Shuayb Brooks<\/strong> suggests a delectable lemon meringue tart with frozen berries and meringue crumble and, \u201cto really steal hearts the tart has to be a beautifully balanced celebration of sweet and citrus flavours.\u201d<\/p>\n\n\n\n

Barman Mpho Sello<\/strong> suggests an infusion of strawberries and sweet grenadine with or without alcohol, for \u201can irresistible celebration in a glass.\u201d<\/p>\n\n\n\n

LEMON MERINGUE TART WITH FROZEN BERRIES & MERINGUE CRUMBLE<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Brook\u2019s 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.<\/p>\n\n\n\n

Lemon Curd Filling<\/strong><\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

    \n
  • 200 g butter (cubed)<\/li>\n\n\n\n
  • 500 g white sugar<\/li>\n\n\n\n
  • 250 ml fresh lemon juice<\/li>\n\n\n\n
  • 250 g egg yolks<\/li>\n\n\n\n
  • 15 g lemon zest<\/li>\n<\/ul>\n\n\n\n

    Method<\/strong><\/p>\n\n\n\n

      \n
    1. In a heatproof bowl, whisk together\u00a0sugar, lemon juice, egg yolks and lemon zest<\/strong>\u00a0until well combined.<\/li>\n\n\n\n
    2. Place the bowl over a\u00a0double boiler<\/strong>\u00a0(bain-marie) on medium heat.<\/li>\n\n\n\n
    3. Cook gently, stirring continuously, until the mixture thickens to a custard consistency (coats the back of a spoon).<\/li>\n\n\n\n
    4. Remove from heat and immediately stir in the\u00a0butter<\/strong>\u00a0until fully melted and smooth.<\/li>\n\n\n\n
    5. Strain (optional for extra smoothness).<\/li>\n\n\n\n
    6. Allow to cool slightly before filling tart shells.<\/li>\n<\/ol>\n\n\n\n

      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.<\/p>\n\n\n\n

      Meringue Topping<\/strong><\/p>\n\n\n\n

      Ingredients<\/strong><\/p>\n\n\n\n

        \n
      • 300 g egg whites<\/li>\n\n\n\n
      • 400 g white sugar<\/li>\n<\/ul>\n\n\n\n

        Method<\/strong><\/p>\n\n\n\n

          \n
        1. Combine\u00a0egg whites and sugar<\/strong>\u00a0in a clean heatproof bowl.<\/li>\n\n\n\n
        2. Place over a double boiler and whisk gently until the sugar has completely dissolved (rub mixture between fingers \u2014 it should feel smooth, not grainy).<\/li>\n\n\n\n
        3. Remove from heat.<\/li>\n\n\n\n
        4. Using an electric mixer, whisk on high speed until\u00a0stiff, glossy peaks<\/strong>\u00a0form.<\/li>\n<\/ol>\n\n\n\n

          Assembly<\/strong><\/p>\n\n\n\n

            \n
          1. Spoon or pipe cooled\u00a0lemon curd<\/strong>\u00a0into mini tart shells<\/li>\n\n\n\n
          2. Transfer meringue into a piping bag and pipe decoratively over each tart<\/li>\n\n\n\n
          3. Use a\u00a0blow torch<\/strong>\u00a0to caramelise the meringue until golden brown<\/li>\n\n\n\n
          4. Garnish with\u00a0frozen berries<\/strong>\u00a0and sprinkle with\u00a0meringue crumble<\/strong>\u00a0before serving<\/li>\n<\/ol>\n\n\n\n

            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 \u2014 elegant, indulgent and made to impress.<\/p>\n\n\n\n

            Important tips from Chef Brooks<\/strong><\/p>\n\n\n\n

              \n
            • Do not overheat the curd \u2014 it can scramble.<\/li>\n\n\n\n
            • Ensure your bowl and whisk are grease-free before whipping the meringue<\/li>\n\n\n\n
            • For extra stability, ensure the sugar is fully dissolved before whipping<\/li>\n\n\n\n
            • Best served slightly chilled for a clean slice and balanced flavour<\/li>\n<\/ul>\n\n\n\n

              STRAWBERRY GRENADINE FIZZ (MOCKTAIL OR COCKTAIL)<\/strong><\/p>\n\n\n\n

              \"\"<\/figure>\n\n\n\n

              Freshly crushed strawberries are layered with sweet grenadine to create a rich ruby base that\u2019s 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.<\/p>\n\n\n\n

              Ingredients (1 glass)<\/strong><\/p>\n\n\n\n

                \n
              • 4\u20136 fresh strawberries<\/li>\n\n\n\n
              • 25 ml (2 tbsp) grenadine<\/li>\n\n\n\n
              • 150\u2013200 ml Sprite\u00a0or<\/strong>\u00a0lemonade<\/li>\n\n\n\n
              • 1 cup crushed ice\u00a0or<\/strong>\u00a0ice cubes<\/li>\n<\/ul>\n\n\n\n

                Method<\/strong><\/p>\n\n\n\n

                  \n
                1. Mash the strawberries<\/strong>\u00a0in a glass (use the back of a spoon).<\/li>\n\n\n\n
                2. Add\u00a0grenadine<\/strong>\u00a0and stir gently.<\/li>\n\n\n\n
                3. Fill the glass with\u00a0crushed ice<\/strong>\u00a0(this gives it that restaurant look) or ice cubes.<\/li>\n\n\n\n
                4. Top up with\u00a0Sprite or lemonade<\/strong>.<\/li>\n\n\n\n
                5. Stir lightly and garnish with a strawberry on the rim if you want to be fancy.<\/li>\n<\/ol>\n\n\n\n

                  Strawberry Grenadine Fizz (Cocktail Version)<\/strong><\/p>\n\n\n\n

                  Ingredients (1 glass)<\/strong><\/p>\n\n\n\n

                    \n
                  • 4\u20136 fresh strawberries<\/li>\n\n\n\n
                  • 25 ml grenadine<\/li>\n\n\n\n
                  • 50 ml white rum\u00a0or<\/strong>\u00a0vodka<\/li>\n\n\n\n
                  • 150 ml Sprite\u00a0or<\/strong>\u00a0lemonade<\/li>\n\n\n\n
                  • Ice (crushed or cubes)<\/li>\n<\/ul>\n\n\n\n

                    Barman tips<\/strong><\/p>\n\n\n\n

                      \n
                    • If you want it sweeter \u2192 add more grenadine<\/li>\n\n\n\n
                    • If you want it more tart \u2192 use lemonade instead of Sprite<\/li>\n<\/ul>\n\n\n\n

                      <\/p>\n","protected":false},"excerpt":{"rendered":"

                      If cupid\u2019s arrow missed the mark this Valentine\u2019s Day, you can still find happiness by following recipe advice from Boardwalk Hotel and Casino food and beverage staff.<\/p>\n","protected":false},"author":1,"featured_media":3259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-3258","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-wine"],"_links":{"self":[{"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/posts\/3258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/comments?post=3258"}],"version-history":[{"count":1,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/posts\/3258\/revisions"}],"predecessor-version":[{"id":3261,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/posts\/3258\/revisions\/3261"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/media\/3259"}],"wp:attachment":[{"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/media?parent=3258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/categories?post=3258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/atableforone.co.za\/index.php\/wp-json\/wp\/v2\/tags?post=3258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}