Mint and strawberry tartlet
– sweet pastry,
– strawberry compote,
– a dome of mint mousse,
– green velvet spray,
– strawberry jelly.
Materials used
– Micro-perforated silicone baking mat
– Klassik Silikomart silicone ring tart mold (6 cavities)
– Micro-perforated strip
– Klassik 70mm tarte ring Silikomart mold
– Green velvet spray
– Silikomart Tourbillon mold
Ingredients
Mousse menthe
✔75g cream (90g)
✔7g mint leaves
✔1 egg yolk
✔20g sugar
✔90g liquid cream
✔2g gelatin
✔qq drops mint flavoring
✔green colorant
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g caster sugar
✔1 pinch salt
✔1 egg yolk
Strawberry jelly
✔50g strawberries, mixed and strained
✔5g sugar
✔1g gelatin
Strawberry compote
✔100g diced strawberries
✔15g caster sugar
✔2g NH pectin
The recipe
For 4 tarts
Strawberry jelly
✔50g strawberries, mixed and strained
✔5g sugar
✔1g gelatin
Soften the gelatine in a bowl of cold water. In a saucepan, pour the strawberry purée, blended and strained to remove the seeds, and the sugar then heat without boiling. Remove from the heat and add the gelatine when the temperature is close to 60°C. Allow to cool slightly, then pour into the silikomart whirlpool mold and place in the freezer.
Mousse menthe
✔75g cream (90g)
✔7g mint leaves
✔1 egg yolk
✔20g sugar
✔90g liquid cream
✔2g gelatin
✔qq drops mint flavoring
✔green coloring
In a bowl of cold water, place the gelatin sheet. In a saucepan, heat the 90 g liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15 minutes. Mix the yolk and sugar in a bowl. Return the cream to the heat, then pour over the yolks (squeeze out the mint leaves beforehand). Stir and pour into the saucepan. Stirring constantly, heat to 82/83°C. Remove from heat and add the gelatine. Mix and set aside.
Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. You may add 2-3 drops of mint flavoring if the taste isn’t strong enough for you, and a little green coloring. Fill the silikomart tart ring Klassik mold and place in the freezer for at least 4 hours.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g caster sugar
✔1 pinch salt
✔1 egg yolk
Mix all ingredients together. Roll out the dough thinly between 2 sheets of parchment paper, then place in the fridge for 30 mins. Line the circles and place in the freezer for 10 mins. Preheat oven to 170°C. Bake for 15-20 mins. Leave to cool completely.
Strawberry compote
✔100g diced strawberries
✔15g caster sugar
✔2g NH pectin
In a small bowl, combine the sugar and NH pectin. Cut strawberries into small cubes. Heat the diced strawberries in a saucepan for a few minutes over low heat. Increase heat. Add the powdered sugar/pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Leave to cool slightly and fill a piping bag with the mixture. Set aside.
Once the tartlets have cooled, top with strawberry compote and smooth to the edge of the tartlet with a spatula. Set aside.
Turn out the mint mousse domes and immediately apply the green velvet spray. Immediately place the dome on the tartlet.
Top the tartlet with a spiral of frozen strawberry jelly. I decorated with a small fresh mint leaf and a small edible gold leaf. Chill for a few hours until ready to eat.
