Strawberry tart made with
– a sweet pastry
– a pastry cream
– diced strawberries
– a strawberry mousse
– a pink velvet spray.
Material used
– Micro perforated silicone baking mat
– Klassik Silikomart silicone ring tart mould (6 cavities)
– Micro-perforated strip (optional)
– Silikomart Klassik tart ring mould 70mm
– Pink velvet spray
– Pavoni honeycomb mould
Ingredients
Strawberry mousse
✔115g mixed strawberries
✔20g caster sugar
✔90g cold liquid cream 30% MG minimum
✔3g gelatine
Sweet pastry
✔50g soft butter
✔100g flour
✔35 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
✔Pink dye
Pastry cream
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g caster sugar
✔12 g cornflour
✔1 capful of rum
Assembly
✔Some strawberries
✔Pink velvet spray
Tuile
25g sugar12g flour12g melted butter15g egg whitepink colouring
The recipe
For 4 tarts
Strawberry mousse
✔115g mixed strawberries
✔20g caster sugar
✔90g cold liquid cream 30% MG minimum
✔3g gelatine
Place the gelatine in cold water until softened. Heat the strawberry puree, sugar and add the wrung out and softened gelatine off the heat. Mix well. Mix in the cold cream with an electric mixer and pour into the silikomart mould. Place in the freezer for at least 3 hours.
Sweet dough
✔50 g soft butter
✔100 g flour
✔35 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
✔Pink dye
Mix all the ingredients together. Form into a ball, spin it and place in the fridge for at least 30 minutes. Roll out the dough thinly between two sheets of baking paper. Cut out circles and strips. Prick the pastry with a fork. Place in the freezer for a few minutes and bake at 170°C for 15 minutes. Leave to cool.
Pastry cream
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g caster sugar
✔12 g cornflour
✔1 capful of rum
In a saucepan, heat the milk and vanilla. In a bowl, mix the yolks, sugar and then the cornflour. Pour the hot milk over it. Return to the pan and heat, stirring constantly, until the cream thickens. Add the capful of rum to flavour your cream (optional). Strain and chill.
Assembly
✔Some strawberries
Cut your strawberries into small cubes. Take out the custard and loosen it a little. Top each tartlet base with a little cream without going over the edge of your tartlet. Hollow out the middle and add the diced strawberries. Take your strawberry mousse out of the freezer and immediately apply the pink velvet spray. Then place your mousse on your tartlet. Keep in the fridge until you are ready to eat. Allow at least 1 to 2 hours for the strawberry mousse to defrost.
Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔Pink colouring
Mix all the ingredients together. Line a baking tin (in this case the Pavoni tin used). Place in the oven at 170 °C. Keep an eye on the cooking time as it is very quick, 6 to 8 minutes. Turn out of the oven. Be careful, they harden very quickly.
Remove the tiles just before serving, otherwise they may soften in the refrigerator and lose their crunchiness.
