Strawberry shortbread tartlet with
– Breton shortbread
– mascarpone whipped cream
– strawberries
Equipment used
– Tefal baking tray
– Tartelette ring
– Rolling pin
– Pastry bag
– Plain pastry bag
Ingredients
Breton shortbread
✔200g flour
✔120g sugar
✔150g softened butter
✔1 sachet yeast
✔1 egg yolk
✔1 pinch of salt
Mascarpone whipped cream
✔200g single cream 30% fat
✔100g mascarpone
✔30g caster sugar
Strawberries and mint leaves
The recipe
For 3 tarts
Breton shortbread
✔200g flour
✔120g sugar
✔150g softened butter
✔1 sachet yeast
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, make a ball then roll out with a rolling pin between two sheets of baking paper to a thickness of around 0.5 to 0.8cm. Cut out the pastry using your tart circle.
Place your circles on a baking tray covered with a sheet of baking paper. I placed a micro perforated strip on the inside for a nicer finish.
Place your shortbread pastry.
Bake at 160°C for 25 minutes. Remove from the oven and leave to cool to harden.
Mascarpone whipped cream
✔200g single cream 30% fat
✔100g mascarpone
✔30g caster sugar
Whip the cold cream and mascarpone with an electric mixer. Gradually add the caster sugar. Line a piping bag fitted with a plain tip and poach onto the tarts.
Top with halved fresh strawberries and garnish with mint leaves.
