Strawberry tartlets

Strawberry and whipped cream tartlets

Who can resist a strawberry tartlet? One thing is certain, I cannot. In my opinion, it is the pastry that best represents spring.

For a good strawberry tart, you need a pastry, an almond cream, strawberries and a cream. Often, there is a pastry cream. But, I preferred whipped cream, so good with strawberries.

My almond cream is flavored with orange blossom. It’s the little extra that I loved. For the rest, it’s classic, but with a generous amount of strawberries. Because that’s how we like our little strawberry tartlet.

Strawberry tarts:

Shortbread:

185g flour
25g ground almonds
50g icing sugar
1 pinch of salt
1 pinch of baking powder
110g butter
1 egg

Mix the flour, ground almonds, sugar, salt, baking powder and soft butter into pieces.
Add the egg and to mix together until you have a homogeneous paste, without insisting. The dough can be made in a food processor.

Lightly flour the work surface and roll out the dough.
Line 6 circles or 8 cm tartlet moulds.


Refrigerate for at least 30 minutes.


Strawberry tartlets

Almond cream:



60g soft butter
60g of sugar
60g ground almonds
1 tsp cornstarch.
1 egg
20 g liquid cream

1 tsp orange blossom water

Preheat the oven to 160°C.


Whisk butter and sugar.
Add the ground almonds and cornstarch. To mix together.
Add the egg, cream and orange blossom. To mix together.


Spread the almond cream in the dough bases.



Cook for 25/30 minutes.
Let cool completely.


Strawberry confit:

100g strawberries
30g brown sugar
1 g NH pectin

Blend the strawberries.
Add 20 g of sugar, then cook for a few minutes.
Mix the remaining sugar and pectin, and add it to the strawberries, sprinkling. Let cook for another 2 minutes.

Let cool.

Sweet whipped cream:

150 g full cream
60g mascarpone
1 tbsp vanilla sugar

Whip the very cold cream, the mascarpone and the sugar into a stiff whipped cream.
Place in a fluted piping bag.

Assembly:



about thirty strawberries

Spread the strawberry confit over the cold tartlets.
Pipe a dome of whipped cream in the middle.
Cut the strawberries in 2 and distribute them all around. Allow 5 strawberries per tartlet.

Strawberry tartlets

To finish: I use the circles of the Silikomart Mini Pie Kit.


When making a dough for a recipe, very often some dough remains; I advise you to fill the molds and keep everything in the freezer. That’s what I did here. I had 6 filled circles in the freezer. It’s a huge time saver, so nothing is wasted.

You need 5 strawberries per tartlet. Choose them not too big.
I hadn’t planned enough, that’s why they are not tight against each other. For the whole recipe, you must provide at least 600 g of strawberries.

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