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Chocolate and praline tartlet

Chocolate and praline tartlet

– sweet hazelnut pastry,
– hazelnut praline,
– hazelnut cookie,
– a praline cream,
– chocolate mousse dome,
– brown velvet spray.

Materials used

– Micro-perforated silicone baking mat

– Klassik Silikomart silicone ring tart mold (6 cavities)

– Micro-perforated strip

– Klassik 70mm tarte ring Silikomart mold

– Brown velvet spray

– Silicone lace mold

Ingredients

Chocolate mousse (the day before)
✔50 g milk
✔1 yolk
✔15 g powdered sugar
✔50 g milk chocolate
✔120 g 30% minimum fat liquid cream
✔2g gelatin

Hazelnut praline
✔100g hazelnuts
✔50g powdered sugar

Sweet dough
✔70 g soft butter
✔115 g flour
✔45 g powdered sugar
✔15 g hazelnut powder
✔1 pinch salt
✔1 egg yolk

Hazelnut cookie
✔10g butter
✔35g hazelnut powder
✔35g sugar
✔7g flour
✔25g egg
✔50g egg white

Praline cream
✔120g liquid cream
✔1 egg yolk
✔10g sugar
✔2 g gelatin
✔50g praline

+Brown velvet spray

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

The recipe

For 6 tarts

Chocolate mousse (the day before)
✔50 g milk
✔1 yolk
✔15 g powdered sugar
✔50 g milk chocolate
✔120 g 30% minimum fat liquid cream
✔1 2g gelatin leaf

In a bowl of cold water, soften the gelatin sheet. Heat the milk in a saucepan. In a bowl, mix the egg yolk and caster sugar. Pour over the hot milk, stir and return to the pan. Stirring constantly, continue cooking, but do not exceed 83°C. Remove from the heat, add the gelatine, wrung out and softened, then pour over the milk chocolate previously melted in the microwave. Mix and set aside. Whip the chilled cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart ring Klassik tart mold. Freeze overnight.

Sweet dough
✔70 g soft butter
✔115 g flour
✔15g hazelnut powder
✔45g 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.

Hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts (rubbing them to remove the skin) and the chopped caramel in the bowl of a blender and blend until praline is obtained.

Spoon a tablespoon of praline onto the bottom of each tartlet.

Hazelnut cookie
✔10g butter
✔35g hazelnut powder
✔35g sugar
✔7g flour
✔25g egg
✔50g egg white

Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice color and a nutty aroma. Set aside. In a bowl, mix the whole egg with the powdered sugar. Add the hazelnut powder (I mixed 65g of hazelnuts), flour and melted butter. Mix well. In a separate bowl, beat the egg whites with the powdered sugar. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper. Bake for 8-10 min at 180°C. Remove from the oven and allow to cool before peeling off the paper and cutting out the cookie with a cookie cutter. You’ll have some cookie left over.

Praline cream
✔120g liquid cream
✔1 egg yolk
✔10g sugar
✔2 g gelatin
✔50g praline

Pour the liquid cream into a saucepan and bring to the boil. In a bowl, mix the egg yolk and powdered sugar. Pour over the hot cream. Return the mixture to the saucepan and continue cooking, stirring constantly, without exceeding 83°C. Remove from the heat and add the gelatine, previously softened in a bowl of cold water, and the praline. Let cool before filling the tartlets. Chill until completely cooled.

Remove the chocolate mousses from the freezer and immediately apply the brown velvet spray. Place on the tartlets and chill until ready to eat.

I then made caramelized hazelnuts and decorative tiles.

Tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white

Mix all ingredients. Line a silicone mould. Bake at 170°C. Keep an eye on the baking time, as it’s a very quick 6 to 8 min. Turn out as soon as removed from oven. Be careful, they harden very quickly.

Place the tuile on the tartlet just before serving.

Hazelnut eclair

Hazelnut eclair made with

– choux pastry,
– hazelnut pastry cream,
– pastry fondant,
– roasted hazelnut chips.

Material used

– Silikomart micro-perforated baking mat

– Ancel 210 bloom gelatin

– Pastry bag

– Fluted tip

Ingrdients

Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Hazelnut custard cream
✔300g milk
✔3 yolks
✔60g sugar
✔25g cream powder or maizena
✔60g hazelnut praline
✔15g butter

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Assembly

✔White pastry fondant
✔colorant caramel
✔Roasted hazelnut flakes

The recipe

For 8 to 9 small eclairs

Homemade hazelnut praline
✔100g hazelnuts
✔50g caster sugar

Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes.
Pour the powdered sugar into a saucepan and make a caramel. Pour the caramel onto a sheet of parchment paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline.

Hazelnut custard cream
✔300g milk
✔3 yolks
✔60g sugar
✔25g cream powder or maizena
✔60g hazelnut praline
✔15g butter

Heat the milk. Mix the yolks, sugar and cream powder in a bowl. Pour the hot milk over them. Stir. Pour back into the saucepan. Stir until thickened. Remove from the heat and add hazelnut praline. Mix well. Finally add the butter, cut into pieces. Mix well. Pour into a bowl, filter and chill.

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 min. Add the beaten eggs gradually, mixing well between each egg. Poach on a baking sheet using a pastry bag fitted with a fluted tip. Place in the oven.

Take the crème pâtissière and loosen it a little by stirring with a spatula, then fill a pastry bag fitted with a piping tip. Make two holes under each éclair and fill with hazelnut cream.

Heat a little white fondant in a bain-marie. Be careful not to exceed 40°C. You may wish to add a little water (1 to 2 teaspoons). Add a little caramel colorant and cover the éclairs. You can either dip the eclairs in the fondant and wipe the edges with your finger, or use a ribbon eclair tip.

I placed roasted hazelnut chips all around the fondant.

Blueberry cheesecake

Blueberry cheesecake with

– a speculoos and butter base,
– a blueberry coulis
– cheesecake mix,
– blueberry jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Rolling pin

Ingredients

Speculoos and butter base
50g speculoos
10g butter
40g melted butter

Blueberry coulis
170g blueberries
25g caster sugar
2g gelatine

Preparation for cheesecake
175g Philadelphia cheese
90g cottage cheese
25g caster sugar
20g single cream
4g gelatine

Blueberry jelly
100g blueberries
15g sugar
10g water
2g gelatine

The recipe

Serves 4

Speculoos and butter base
50g speculoos
10g butter
40g melted butter

Place the biscuits in a freezer bag and crumble them using a rolling pin.

Empty the crumbled biscuits into a bowl. Add the melted butter. Mix well. Place the pastry frame on a flat surface. Pour in the biscuit evenly and press it down well with the back of a spoon. Place in the freezer for a few minutes.

Blueberry coulis
170g blueberries
25g caster sugar
2g gelatine

Pour the blueberries and caster sugar into a saucepan. Cook over a low heat, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. Place the gelatine in a bowl of cold water. When the blueberries are cooked through, remove from the heat and add the gelatine, wrung out and softened. Blend using an immersion blender. Set aside.

Preparation for cheesecake
175g Philadelphia cheese
90g cottage cheese
25g caster sugar
20g single cream
4g gelatine

Place the gelatine leaves in a bowl of cold water. Pour 20g of liquid cream into a small bowl and heat in the microwave. Add the gelatine leaves, wrung out and softened. Leave to cool slightly. Pour the Philadelphia, fromage blanc and caster sugar into a bowl. Mix with an electric mixer. Add the liquid cream and warmed gelatine mixture.

Divide the cream between 3 bowls. Place the cream in three bowls: 140g, 120g and 45g:

Leave the 1st bowl containing 140g of plain cream.

Add 20g of blueberry coulis to the bowl with 120g of cream and mix.

Add 100g of blueberry coulis to the 3rd bowl with 45g of cream and mix.

Assembly

Assemble your cheesecake. Pour the 3rd bowl over the biscuit. Place in the freezer for around 10 minutes.

Pour in the second bowl and return to the freezer for 10 minutes.

Pour in the third bowl and chill for at least 6 hours, ideally overnight.

Blueberry jelly
100g blueberries
15g sugar
10g water
2g gelatine

Blend 100g of blueberries. Strain through a fine sieve to remove the skins. Pour into a saucepan with the caster sugar and water. Heat over a low/medium heat until it comes to a gentle boil. Remove from the heat and add the gelatine, which has been softened in a bowl of cold water. Leave to cool slightly, then when the temperature is below 30°C pour over the cheesecake. Place in the fridge to set.

Serve the cake whole or cut into individual slices. I decorated it with a fresh blueberry and mint leaves.

Strawberry and whipped cream tartlet

Strawberry and whipped cream tartlet made with

– sweet pastry,
– pastry cream,
– strawberry compote,
– a strawberry dome,
– a strawberry glaze,
– mascarpone whipped cream.

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Silikomart pomponette mould

Ingredients

Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Strawberry dome
✔35g strawberries
✔30g liquid cream
✔1g gelatine

Strawberry topping
✔90g strawberries
✔15g sugar
✔2g NH pectin

Pastry cream
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g caster sugar
✔12 g cornflour
✔1 capful of rum

Strawberry compote
✔90g strawberries
✔10g sugar
✔2g NH pectin

Assembly
✔Chantilly mascarpone

Mascarpone whipped cream
✔20g caster sugar
✔120g single cream 30% fat
✔60g mascarpone

The recipe

For 4 tartlets

Strawberry dome
✔35g strawberries
✔30g liquid cream
✔1g gelatine

In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the blended strawberries. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart pomponette mould. Place in the freezer for 2 to 3 hours.

Pastry cream
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g caster sugar
✔12 g cornflour
✔1 capful of rum

Heat the milk. In a bowl, combine the yolks, sugar, cornflour.Pour the hot milk over it.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 pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for 30 mins. Line the circles and place in the freezer for 10 mins. Preheat oven to 170°C. Bake until white. Leave to cool well.

Strawberry compote
✔90g strawberries
✔10g sugar
✔2g NH pectin

Place the diced strawberries in a saucepan and heat over a low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature.

Assembly

Remove the crème pâtissière from the fridge. Loosen it a little and spread it inside the tartlets. Spread the strawberry compote over the top.

Strawberry topping
✔90g strawberries
✔15g sugar
✔2g NH pectin
✔ Optional: red colouring

Pour the blended strawberries into a saucepan and heat through. In a small bowl, mix the sugar and pectin. Add this mixture to the saucepan and mix well. Bring to the boil and cook for 1 minute. I added a few drops of red colouring because the strawberries lose their colour when heated. Leave to cool.

Frost the frozen strawberry mousse when the glaze is below 40°C.

Place the strawberry dome covered with the glaze in the middle of the tartlet.

I then decorated with a mascarpone whipped cream.

Mascarpone whipped cream
✔20g caster sugar
✔120g single cream 30% fat
✔60g mascarpone

Whip the cold cream and mascarpone with an electric mixer. Gradually add the caster sugar. Using a piping bag fitted with a petal tip, pipe the whipped cream around the strawberry dome.

Tartlet tatin cube

Tartlet tatin cube made with

– sweet pastry
– apple cubes
– caramel

Materials used

– 8-cube Silikomart mould

– Baking paper

– Rolling pin

– Mandolin

Ingredients

For the caramel
140g sugar
50g water
80g butter, cut into pieces

6-7 apples

For the sweet pastry
100g flour
30g caster sugar
50g butter
A egg yolk
1 pinch of salt

Cooking time

160°C
30 + 35 minutes

The recipe

For 6 tartlets

For the caramel
140g sugar
50g water
80g butter, cut into pieces

Make the caramel in a saucepan with the water and sugar. Once it has a nice colour, lower the heat and add the butter, cut into pieces, in several batches. Mix well and spread into the cavities of the silikomart mould.

Peel the apples and cut into slices using a mandolin. Then cut out squares of apples using a cookie cutter. Stack your apple squares and place them in your silikomart mould on top of the caramel. Bake for 30 minutes at 160°C. Pack the apples when they come out of the oven.

For the sweet pastry
100g flour
30g caster sugar
50g butter
A egg yolk
1 pinch of salt

Mix all the ingredients together, cover with cling film and chill in the fridge. Roll out the pastry with a rolling pin and cut into squares the size of the cavities in your tin. Place on top of the apples and bake for a further 35 minutes. Leave to cool slightly and remove from the mould.

I decorated them with a mint leaf and a little tail made from milk chocolate.

Red fruit and vanilla tartlet

Red fruit and vanilla tartlet

– sweet pastry,
– pastry cream,
– a vanilla dome,
– red fruits.

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Silikomart pomponette mold

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.

Chocolate Eclair

Chocolate eclair made of

– choux pastry,
– chopped almonds,
– chocolate custard,
– spreadable pastry.

Material used

– Micro-perforated baking mat

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

+Icing sugar / chopped almonds

Chocolate pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔1 sheet of gelatine
✔50g butter
✔50g dark chocolate

+ Spread

Baking

180°C
35 to 40 minutes

The recipe

For 7 to 8 éclairs

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

+Icing sugar / chopped almonds

In a saucepan heat the water, milk, butter, salt and sugar.
Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Then gradually add the beaten eggs, mixing well between each egg. Poach the eclairs on a baking tray covered with a micro perforated baking mat. Sprinkle the icing sugar and then the chopped almonds on top.

Bake at 180°C for 35 to 40 minutes (time may vary depending on oven).

‌‌Leave to cool on a wire rack, then cut the éclairs in half lengthways.

Chocolate pastry cream
250g milk
50g caster sugar
3 egg yolks
25g cream powder
1 sheet of gelatine
50g butter
60g dark chocolate

Place the gelatine in a large bowl of cold water. Heat the milk. In a bowl, mix the yolks, sugar and cream powder.

‌Pour the hot milk over it. Stir. Pour back into the pan. Stir until thickened.

Remove from the heat and add the drained gelatine, the butter cut into pieces and the melted chocolate. Mix well. Pour into a bowl, filter it and set aside in a cool place.

Assembly
Take the cooled cream and fill a piping bag. Poach on the eclairs. Fill a second piping bag with Nutella-type spread and place it on the eclairs. Place the top of the eclairs on top of the cream, sprinkling it with icing sugar and cocoa powder. Place in a cool place until ready to eat.

Fig and walnut tart

Fig and walnut tartlet

– sweet pastry,
– walnut cream,
– fig and raspberry compote,
– ganache.

Material used

– Silikomart 70mm perforated tart moulds

– Micro-perforated baking mat

– Silikomart pomponette mould

Ingredients

Sweet pastry
✔70 g soft butter
✔110 g flour
✔15g walnut powder
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Mounted ganache
✔25g white chocolate
✔25g single cream
✔50g single cream 30% MG min
✔1g gelatine

Walnut cream
✔35g softened butter
✔35g icing sugar
✔35g walnut powder
✔35g eggs

Fig and raspberry compote ✔50g raspberries ✔2g NH pectin ✔10g caster sugar ✔50g figs ✔3 tablespoons water ✔2g gelatine

The recipe

For 4 tarts

Sweet pastry
✔70 g soft butter
✔110 g flour
✔15g walnut powder
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk

Walnut cream
✔35g softened butter
✔35g icing sugar
✔35g walnut powder
✔35g eggs

Cream the butter with the icing sugar. Add the walnut powder (simply mix walnuts) and eggs. Mix well. Pour into the base of the tartlets, add pieces of fresh fig and then bake for around 30 minutes (time may vary depending on oven) . Leave to cool.

Fig and raspberry compote
✔50g raspberries
✔2g gelatine
✔50g figs
✔3 tablespoons water
✔2g NH pectin
✔10g caster sugar

In a small bowl, mix the caster sugar and NH pectin. Place the raspberries and figs with the tablespoons of water in a saucepan and heat over a low heat, stirring regularly for a few minutes. Increase the heat and as soon as it starts to boil, add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat, add the gelatine sheet previously softened in a bowl of cold water and leave to cool to room temperature. Fill the silikomart mould and place in the freezer for at least 3 hours.

White chocolate ganache
✔25g liquid cream
✔25g white chocolate
✔50g cold single cream 30% MG
✔1g gelatine

Pour the 25g of liquid cream into a saucepan and heat. When the cream is hot pour it over the previously melted white chocolate abd gelatine. Mix well. Add the remaining 50g of cold cream. Mix well. Filter on contact and chill for at least 4 hours.

Assembly

Remove the compote from the freezer and place it on the tartlet. Beat the ganache with an electric mixer and poach it on the tartlets.

Yellow peach and verbena cake

Peach and verbena cake made with

– an almond biscuit,
– a verbena mousse
– a peach mousse
– peach jelly.

Material used

– Square frame 12X12x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Ingredients

Almond biscuit
35g almond powder
35g icing sugar
25g egg
7g flour
2 egg whites

Verbena mousse
Verbena leaves
White chocolate
Liquid cream 30% fat
Gelatine

Peach mousse
1 egg yolk
Sugar
Peach mix
Single cream
Gelatine

Peach jelly
Mixed yellow peach
Caster sugar
Water
Gelatine

The recipe

For 4 people

Almond biscuit
35g almond powder
35g icing sugar
25g egg
7g flour
2 egg whites

Bake in a 170°C oven. Cut into 12x12cm squares.

Verbena mousse
Verbena leaves
White chocolate
Liquid cream 30% fat
Gelatine

Infuse the verbena leaves. Add the gelatine, white chocolate and whipping cream, then pour 1/3 over the cookie. Place in the freezer for 10 minutes.

Peach mousse
1 egg yolk
Sugar
Peach mix
Single cream
Gelatine

Combine yolk, sugar and warm, mixed peaches. Cook. Add gelatine and whipping cream. Pour half over the vervain mousse and place in the freezer.

Assembly

Quickly proceed with the rest of the assembly, interspersing successive layers. Place in the freezer.

Peach jelly
Mixed yellow peach
Caster sugar
Water
Gelatine

Make a peach jelly and pour over the frozen cake.

Place in a cool place while defrosting.

Strawberry and pistachio tart

Strawberry and pistachio tart made with

– a sweet pastry,
– an almond and pistachio cream,
– a strawberry confit,
– a strawberry mousse,
– a mirror glaze.

Material used

– micro perforated baking mat

– Silikomart silicone mould 6 tartelettes paradis

– Silikomart perforated tart mould

Ingredients

Strawberry mousse (the day before)
✔70g strawberry purée
✔15g caster sugar
✔1 leaf gelatine (2g)
✔80g crème liquide 30% MG min

Sweet pastry
✔115g flour
✔15g pistachio powder
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Almond cream
✔25g softened butter
✔25g sugar
✔10g almond powder
✔20g pistachio powder
✔25g eggs

Strawberry compote
✔80g diced strawberries
✔15g caster sugar
✔2g pectin

Mirror glaze
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g white chocolate
✔Red colouring
✔30g liquid cream

Cooking

170°C
20-25 minutes

The recipe

For 4 tarts

Strawberry mousse (the day before)
✔70g strawberry purée
✔15g caster sugar
✔1 leaf gelatine (2g)
✔80g crème liquide 30% MG min

Soak the gelatine in cold water until soft. Heat the strawberry puree, sugar and add the drained gelatine off the heat. Allow to cool to 28°C. Gently fold in the whipping cream with an electric mixer. Fill the silikomart and place in the freezer.

Sweet pastry
✔115g flour
✔15g pistachio powder
✔45g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt

Mix all the ingredients together, wrap and chill for at least 1 hour. Roll out the dough between two sheets of baking paper. Line the pastry circles, prick the pastry with a fork and chill for at least 45 minutes. Bake for 12 minutes at 170°C.

Almond cream
✔25g softened butter
✔25g sugar
✔10g almond powder
✔20g pistachio powder
✔25g eggs

Mix all the ingredients together and spread on the tarts. Bake at 160°C for 10-15 minutes. Remove from the oven, unmould and leave to cool.

Strawberry compote
✔80g diced strawberries
✔15g caster sugar
✔2g pectin

Heat the strawberries cut into pieces then add the sugar mixed with the pectin. Mix well. Bring to the boil and cook for 2 minutes without stopping stirring. Apply to the tarts when the mixture has cooled. Place in a cool place.

Mirror glaze
✔45g sugar
✔45g glucose
✔25g water
✔2 gelatine leaves (4g)
✔45g white chocolate
✔Red colouring
✔30g liquid cream

Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk and the colouring. Use a hand blender to blend the mixture and place in a cool place.

The next day, remove the strawberry mousse from the freezer. Cover the surface with the glaze, which has been reduced to 30/35°C. Place on each tartlet and leave to thaw in the fridge. I decorated with a strawberry flower and some pistachios.