Strawberry and vanilla tartlet
– sweet pastry,
– almond cream,
– strawberry pieces,
– a vanilla dome,
– red velvet spray,
– fresh strawberries and mint leaves.
Materials used
– Micro-perforated silicone baking mat
– Micro-perforated strip (optional)
– Silikomart tart ring Klassik 70mm mould
– Silikomart mould 15 mini truffles
– Red velvet spray
Ingredients
Sweet dough 
70 g soft butter130 g flour45 g powdered sugar15 g almond powder1 pinch salt1 egg yolk
Creamy almonds
30g egg30g almond powder30g powdered sugar30g of butter
Vanilla dome40g white chocolate40g liquid cream2g gelatine80g liquid cream 30% MG
Mounting
Red velvet sprayStrawberries and mint leaves
The recipe
For 5 tartels
Vanilla dome40g white chocolate40g liquid cream2g gelatine80g liquid cream 30% MGVanilla bean or vanilla powder
In a bowl of cold water, place the gelatin sheet. In a saucepan, heat the 40g of liquid cream with the scraped and split Black Bourbon vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (remove the vanilla pod beforehand). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently. Fill the silikomart mould with 15 mini trufles and place in the freezer for at least 4 hours.
Sweet dough70 g soft butter130 g flour45 g icing sugar15 g almond powder1 pinch of salt1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and place in the fridge for 30 minutes. Line the circles with the dough. Place in the freezer for 10 minutes while you preheat your oven. Place in the oven at 170°C and bake for 10 minutes.
Creamy almonds30g egg30g almond powder30g powdered sugar30g softened butter
Cream butter with powdered sugar. Add almond powder and egg. Mix and spread over the tart shells. Add strawberry pieces. Bake tarts at 170° for approx. 15-20 minutes. Leave to cool.
Remove the vanilla domes from the freezer and immediately apply the red velvet spray. Place the dome on the tartlet. Arrange fresh strawberries all around.
Decorate with fresh mint leaves.
I placed sesame seeds and a strawberry stem on the dome.
