Strawberry tartlet
– sweet pastry,
– almond cream,
– strawberry compote,
– strawberry mousse,
– fuchsia velvet spray,
– strawberry jelly.
Materials used
– Micro-perforated silicone baking mat
– Silikomart mini dot silicone mold
– Micro-perforated strip
– Silikomart tart ring Klassik 70mm mould
– Fushia velvet spray
Ingredients
Strawberry mousse
✔60g strawberries
✔10g sugar
✔40g liquid cream
✔1.5g gelatin
Almond cream
✔20g almond powder
✔20g sugar
✔20g egg
✔20g softened butter
Sweet dough
✔35 g soft butter
✔65 g flour
✔22g powdered sugar
✔1 pinch salt
✔1 egg yolk
Strawberry compote
✔60g diced strawberries
✔10g caster sugar
✔1g NH pectin
✔Fushia velvet spray
Strawberry jelly
✔25g strawberries, mixed and strained
✔7g water
✔5g caster sugar
✔1g gelatin
The recipe
For 3 tarts
Strawberry mousse
✔60g strawberries
✔10g sugar
✔40g liquid cream
✔1.5g gelatin
In a bowl of cold water, soften the gelatin leaf. In a small saucepan, heat the blended strawberries and powdered sugar. Mix well. Remove from heat and add the wrung-out, softened gelatin. Mix and set aside.
Whip the chilled cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart mini dot sphere mold. Freeze for 4 hours.
Sweet dough
✔35 g soft butter
✔65 g flour
✔22g powdered 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. Line the circles. Bake at 165/170°C for 15-20 minutes. Leave to cool completely.
Creamy almonds
✔20g almond powder
✔20g sugar
✔20g egg
✔20g kneaded butter
Cream butter with sugar. Add almond powder and egg. Mix well. Remove from freezer and fill tartlets. Bake at 175°C for 20 minutes. Leave to cool completely.
Strawberry compote
✔60g diced strawberries
✔10g caster sugar
✔1g NH pectin
In a small bowl, combine the sugar and NH pectin. Cut strawberries into small cubes. Heat the diced strawberries in a saucepan for a few minutes over low heat. Increase heat. Add the powdered sugar/pectin mixture. Cook over medium heat for 2 minutes, stirring constantly. Leave to cool slightly and fill a piping bag with the mixture. Set aside.
Once the tartlets have cooled, top with strawberry compote and smooth to the edge of the tartlet with a spatula. Set aside.
Remove the strawberry mousse from the freezer and immediately apply the velvet fuchsia spray, then place on the tartlets.
Optional: You can garnish the top with a little strawberry jelly.
Strawberry jelly
✔25g strawberries, mixed and strained
✔7g water
✔5g caster sugar
✔1g gelatin
I decorated with a small prunus flower, a raspberry and a small sheet of edible gold leaf.
