Strawberry tartlet made with
– sweet pastry,
– custard,
– strawberries,
– strawberry compote,
– strawberry sorbet.
Equipment used
– Silikomart Klassik 80mm tart ring mould
– Silikomart stencil
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Ingredients
Custard
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g caster sugar
✔12 g cornflour
✔1 capful of rum
Sweet pastry
✔50 g softened butter
✔100 g flour
✔35 g icing sugar
✔15 g ground almonds
✔1 pinch of salt
✔1 egg yolk
Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring
The recipe
Makes 3–4 tartlets
Sweet pastry
✔50 g softened butter
✔100 g flour
✔35 g icing sugar
✔15 g ground almonds
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Shape into a ball, wrap in cling film and chill for at least 30 minutes. Roll out the pastry thinly between two sheets of baking paper using a rolling pin. Cut out circles and strips. Line the tartlet tins with the circles and prick the pastry with a fork. Place in the freezer for a few minutes, then blind-bake at 170°C for 15 minutes on a micro-perforated baking mat. Leave to cool.
Custard
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g caster sugar
✔12 g cornflour
✔1 capful of rum
Heat the milk and vanilla in a saucepan. In a bowl, mix together the egg yolks and sugar, then stir in the cornflour. Pour the hot milk over the mixture. Return to the saucepan and heat, stirring constantly, until the custard thickens. Add the capful of rum to flavour your custard (optional). Cover with cling film and chill.
Once the cream has cooled, fill the tart bases with the custard.
Arrange the sliced strawberries on top. Chill.
Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring
In a small bowl, mix the caster sugar and the NH pectin.
In a saucepan, heat the 60g of puréed strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the strawberries lose their colour during cooking. Stir. Set aside to cool slightly.
Using the Silikomart stencil, spoon your compote onto each serving plate. Rinse the stencil between each plate.
Place your strawberry tartlet on top. Chill until it’s time for dessert. Just before serving, add a scoop of strawberry sorbet.
