Strawberry Romanoff

20 Ready Bake 75mm Shortbread Shells (SSS75)


  • 1kg strawberries
  • 250g oranges - segmented
  • 120ml orange juice
  • 120ml simple syrup (60ml water to 60ml sugar)
  • A few sprigs of micro herbs or Julienned mint

Orange Custard Ingredients 

  • 500ml cream
  • 500ml milk
  • Zest of 2 large oranges (finely chopped)
  • 400ml egg
  • 250g caster sugar


  1. Pre-heat fan forced oven to 160°C.
  2. Place Shortbread Shells on baking tray to thaw to room temperature - approximately 30 minutes.
  3. Place thawed Shortbread Shells into pre-heated 160°C oven and bake for approximately 12-16 minutes, then set aside to cool.
  4. Reduce oven temperature to 135°C.
  5. Wash the strawberries then pat dry cut into quarters.
  6. Segment oranges.
  7. Mix orange juice and simple syrup and pour into sauce bottle.
  8. To make the orange custard - mix milk, cream, and orange zest in a pot and bring to the boil. In a separate bowl, mix the egg and sugar together. Whisk the hot milk into the eggs and sugar, then strain your custard mix.
  9. Pour the custard mix to half fill each of the pre-baked Shortbread Shells, then place in 135°C oven for approximately 15-20 minutes. Then set aside to cool.
  10. Once the shells and custard have cooled, decoratively place the strawberry quarters on top of the orange custard, then add a few orange segments.
  11. Drizzle orange syrup over the fruit then decorate with micro herbs or Julienned mint.

*Please note the above oven temperatures and baking times are a guide only.

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