Red fruit tartlet made with
– sweet pastry,
– strawberry and raspberry compote,
– pastry cream,
– red fruit (strawberries, redcurrants, raspberries)
– chocolate squares.
Materials used
– Micro-perforated silicone baking mat
– Micro-perforated strip (optional)
– Silikomart tart ring Klassik 70mm mould
Ingredients
Sweet pastry 
70 g soft butter130 g flour45 g icing sugar15 g almond powder1 pinch of salt1 egg yolk
Pastry cream160g milk2 egg yolks40g sugar15g cornflour10g butter
Strawberry and raspberry compote100g strawberries and raspberries10g caster sugar2g NH pectin
Assembly
Strawberries, redcurrants, raspberriesMint leaves
The recipe
For 4 tarts
Pastry cream160g milk2 egg yolks40g sugar15g cornflour10g butter
Heat the milk. In a bowl, combine the egg yolks, sugar and cornflour. Pour the hot milk over the egg yolks. Stir. Pour back into the saucepan. Stir until the cream thickens. Remove from the heat and add the capful of rum. Mix well. Pour into a bowl, strain and chill.
Sweet pastry70 g soft butter130 g flour45 g icing sugar15 g almond powder1 pinch of salt1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper and refrigerate for 30 minutes. Line the circles with the pastry. Place in the freezer for 10 minutes while you preheat your oven. Place in the oven at 170°C and bake for 15/20 minutes (time may vary depending on the oven).
Strawberry and raspberry compote
100g strawberry and raspberry mix10g caster sugar1g pectin NH
Mix the sugar and NH pectin in a small bowl. Pour the strawberry and raspberry mixture, cut into small pieces, into a saucepan and heat over a low heat for a few minutes. Then increase the heat and, as soon as it boils, add the pectin and sugar mixture and cook for 2 minutes, stirring constantly.
Top the tartlets with the compote.
Take the crème pâtissière from the fridge. Loosen it a little with a spatula and fill the tartlets.
Add red fruit: strawberries, raspberries and redcurrants.
I decorated the tartlets with mint leaves and chocolate squares made with chocolate transfer paper.
