Strawberry and mint tartlet
– coloured sweet pastry,
– almond cream,
– whipped mint cream,
– strawberries and mint leaves.
Materials used
– Micro-perforated silicone baking mat
– Micro-perforated strip
– Silikomart tart ring Klassik 70mm mould
Ingredients
Sweet dough
✔110g flour
✔20g almond powder
✔30g sugar
✔70g butter
✔1 yellow
✔1 pinch of salt
✔Colorant pink
Almond cream
✔35g almond powder
✔35g softened butter
✔35g sugar
✔35g egg
Mint Chantilly
✔100g liquid cream (80g)
✔40g cream
✔2 drops mint flavoring
✔10g mint leaf
✔80g mascarpone cheese
✔20g caster sugar
The recipe
For 5 tarts
Sweet pastry
✔110g flour
✔20g almond powder
✔30g sugar
✔70g butter
✔1 yellow
✔1 pinch of salt
✔Pink dye
Mix all ingredients together, film and chill in the fridge for 1 hour. Roll out the dough between two sheets of baking paper, then cut out circles and strips. Line tartlet molds (optional, use microperforated strips inside your tartlet molds) then place in the freezer for 10 minutes while you preheat your oven to 170°C.
Almond cream
✔35g almond powder
✔35g softened butter
✔35g sugar
✔35g egg
Cream the butter with the sugar. Add almond powder and egg. Mix well. Remove from freezer and garnish tartlets. Add a few slices of strawberry. Bake at 175°C for approx. 20 minutes. Leave to cool completely.
Mint Chantilly
✔100g single cream (80g)
✔40g cream
✔2 drops mint flavoring
✔10g mint leaf
✔80g mascarpone cheese
✔20g caster sugar
Pour 100g liquid cream into a saucepan and heat. Stop as soon as it starts to boil. Add the mint leaves, cover and leave to infuse for 30 minutes.
Strain the cream, squeezing out as much of the leaves as possible. Top up with 40g of liquid cream. Strain and chill for at least 3-4 hours.
Recover the chilled cream, add the mascarpone and 2 or 3 drops of mint flavoring. Whip the cream with an electric mixer. Gradually add the powdered sugar. Fill a piping bag fitted with a piping tip and poach onto the cooled tartlets. Use a spatula to smooth the edges if necessary.
Garnish with chopped strawberries and fresh mint leaves.
Chill until ready to eat.
