Strawberry and whipped cream tartlet made with
– a sweet pastry,
– a strawberry mousse,
– a strawberry glaze,
– and a mascarpone whipped cream.
Ingredients
Sweet pastry
✔70g flour
✔30g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
Strawberry mousse
✔150g strawberries
✔30g caster sugar
✔100g liquid cream 30% min fat
✔4g gelatine
Strawberry topping
✔150g mixed strawberries
✔30g caster sugar
✔4g pectin
Mascarpone whipped cream
✔30g caster sugar
✔150g liquid cream 30% MG
✔75g mascarpone cheese
The recipe
For 4-5 tarts
Strawberry mousse
✔150g strawberries
✔30g caster sugar
✔100g single cream 30% min fat
✔4g gelatine
Place the gelatine in a large bowl of cold water. In a saucepan, heat the strawberry purée with the sugar. Remove from the heat and add the softened, wrung-out gelatine. Mix well and set aside. Whip the cold cream with a mixer and gently fold into the previous mixture. Line the silikomart kit tarte ring square 8 cm mould and place in the freezer for at least 3 hours.
Sweet pastry
✔70g flour
✔30g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, film and chill in the fridge for 1 hour. Roll out the pastry between two sheets of greaseproof paper, then cut out circles using a pastry cutter. Bake at 180°C for approximately 15/20 minutes between two micro-perforated baking mats. Keep an eye on them and take them out as soon as they start to colour. Leave to cool.
Strawberry topping
✔150g mixed strawberries
✔30g caster sugar
✔4g pectin
Pour the blended strawberries into a saucepan and heat through. In a small bowl, combine the caster sugar and pectin. Add this mixture to the saucepan and mix well. Bring to the boil and cook for 1 minute. Leave to cool.
Frost the still-frozen strawberry mousses when the glaze is below 40°C, then place them on the tartlets.
Mascarpone whipped cream
✔30g caster sugar
✔150g liquid cream 30% MG
✔75g mascarpone cheese
Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill a piping bag with this whipped cream using a saint-honoré tip and poach onto the tartlet. Decorate with strawberries and chill until ready to eat.
