Strawberry and whipped cream tartlet made with
– sweet pastry,
– pastry cream,
– mascarpone whipped cream,
– strawberries and mint leaves.
Material used
– Téfal baking sheet
– Tefal tart moulds
– Buyer fluted tip
– Pastry bag
Ingredients
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g caster sugar
✔1 pinch salt
✔1 egg yolk
Pastry cream
✔200g milk
✔40g caster sugar
✔2 egg yolks
✔15g cornflour
✔1 capful rum
Chantilly mascarpone
✔140g single cream
✔70g mascarpone
✔15g powdered sugar
✔Colorant pink
✔Strawberries
✔Mint leaves
The recipe
For 4 tarts
Sweet pastry
✔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 at least 30 minutes. Cut out the dough using a circular cookie cutter. Place the pastry on the reverse side of the tart tin. Place in the freezer for 20 minutes. Bake at 165/170°C for ten minutes. Leave to cool completely.
Pastry cream
✔200g milk
✔40g caster sugar
✔2 egg yolks
✔15g cornflour
✔1 capful rum
Heat the milk. In a bowl, combine the yolks, sugar, cornstarch. Pour the hot milk over it. Stir. Pour back into the saucepan. Stir until the cream thickens. Add the capful of rum off the heat. Mix well. Pour into a bowl, strain and chill.
Remove the crème pâtissière from the fridge. Loosen a little, then fill the tart shells.
Cut out halved strawberries and sprinkle with mint leaves.
Chantilly mascarpone
✔140g single cream
✔70g mascarpone
✔15g powdered sugar
✔Pink coloring
Whip the chilled cream with the mascarpone and pink dye using an electric mixer. Gradually add the powdered sugar. Line a piping bag fitted with a fluted tip, then poach this whipped cream onto the tartlet in the middle…
