Strawberry tartlet made with
– sweet pastry,
– strawberry compote,
– mascarpone whipped cream,
– strawberries and mint leaves.
Materials used
– Micro-perforated silicone baking mat X2
– Téfal baking tray
Ingredients
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g caster sugar
✔1 pinch salt
✔1 egg yolk
Strawberry compote
✔150g strawberry slices
✔25g caster sugar
✔2g pectin nh
Mascarpone whipped cream
✔140g single cream
✔70g mascarpone
✔15g caster sugar
✔Strawberries
✔Mint leaves
The recipe
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g caster 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 at least 30 minutes. Cut the pastry into different rectangles to fit the width (5cmX4cm) and length (3cmX9cm) of the crate and into very small triangles. Place in the oven at 165/170°C for around ten minutes. Leave to cool completely.
Melt a little white chocolate and use it to assemble the crates. Place in a cool place to allow the chocolate to harden.
Strawberry compote
✔150g strawberry halves
✔25g caster sugar
✔2g NH pectin
In a small bowl, mix the caster sugar with the NH pectin. In a saucepan, heat the finely diced strawberries with the caster sugar for a few minutes (around 5 minutes). Add the sugar and pectin mixture and cook for 2 minutes, stirring regularly. Set aside to cool slightly. Garnish the tart shells with the compote.
Mascarpone whipped cream
✔140g single cream
✔70g mascarpone
✔15g caster sugar
Whip the chilled cream and mascarpone with an electric mixer. Gradually add the caster sugar. Using a piping bag fitted with a plain tip, pipe the whipped cream onto the strawberry compote.
Garnish with chopped strawberries and mint leaves. Chill until ready to eat.
