Strawberry shortbread tartlet made with
– Breton shortbread,
– strawberry mousse,
– strawberries,
Equipment used
– Tefal baking sheet
– Rolling pin
– Silikomart mini intreccio mold
Ingredients
Breton shortbread
✔50g flour
✔30g sugar
✔35g softened butter
✔1/2 sachet yeast
✔1 small egg yolk
✔1 pinch of salt
Strawberry mousse
✔90g liquid cream 30% MG
✔120g strawberries (gariguettes)
✔20g powdered sugar
✔2g gelatin
+ Strawberries
The recipe
For 3 tarts
Breton shortbread
✔50g flour
✔30g sugar
✔35g softened butter
✔1/2 sachet yeast
✔1 small egg yolk
✔1 pinch salt
Mix all the ingredients together, make a ball then roll out with a rolling pin between two sheets of baking paper to a thickness of around 0.5 to 0.8cm. Cut out the dough with a tartelette ring or circular cookie cutter. Place in the freezer for 15 minutes.
Place your shortbread dough on a baking sheet lined with a micro-perforated silpain mat.
Bake at 170°C until golden brown. Time may vary according to oven.
Store your shortbread in a sealed, moisture-proof box for the next day, or bake it the same day.
Strawberry mousse
✔90g liquid cream 30% MG
✔120g strawberries (gariguettes)
✔20g powdered sugar
✔2g gelatin
Place the gelatine in a bowl of cold water. In a saucepan, heat the blended strawberries with the powdered sugar over a low heat for a few minutes. I used the first strawberries in season, the gariguettes.
Remove from heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside to cool.
Whip the cold cream with an electric mixer and gently fold into the previous mixture.
Assemble quickly.
Fill your silikomart mini intreccio mould with strawberry mousse. Place in the freezer overnight or for at least 6 hours.
The next day, unmould your mousses and immediately apply your pink velvet spray. Then place your mousses on your shortbread.
I decorated with strawberries (gariguettes) cut into sticks, a small strawberry leaf and a prunus flower.
