Red fruit and vanilla tartlet
– sweet pastry,
– pastry cream,
– a vanilla dome,
– red fruits.
Ingredients
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g powdered sugar
✔1 pinch salt
✔1 egg yolk
Vanilla dome
✔25g white chocolate
✔25g liquid cream
✔1g gelatin
✔Vanilla powder
✔50g liquid cream 30% MG min
Pastry cream
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g powdered sugar
✔12 g cornstarch
✔1 capful of rum
Montage
✔Fruits rouges
✔Feuilles de menthe
The recipe
Pour 4 tartelettes
Vanilla dome
✔25g white chocolate
✔25g liquid cream
✔1g gelatin
✔Vanilla powder
✔50g liquid cream 30% MG min
Soften the gelatine in a bowl of cold water. In a saucepan, heat the cream and vanilla. Remove from heat and add the gelatine and melted white chocolate. Mix well. Set aside. Whip the chilled cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart pomponette mold. Freeze for 2 to 3 hours.
Pastry cream
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g powdered sugar
✔12 g cornstarch
✔1 capful of rum
Heat the milk. In a bowl, combine the yolks, sugar and cornflour. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until the cream thickens. Off the heat, add the capful of rum. Mix well. Pour into a bowl, strain and chill.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g powdered sugar
✔1 pinch salt
✔1 egg yolk
Mix all ingredients. Roll out the dough thinly between 2 sheets of parchment paper and chill in the fridge for 30 mins. Line the circles and freeze for 10 minutes. Preheat oven to 165°C. Bake à blanc for 15-20 minutes. Leave to cool.
Take the crème pâtissière from the fridge. Loosen a little with a spatula, then fill the tartlets.
Remove from the freezer. Add the vanilla dome to the middle of the tartlet.
Ajouter des fruits rouges : fraises, framboises et myrtilles.
I decorated with little mint leaves and chocolate squares made with chocolate transfer foil.
