Strawberry tartlet with whipped cream in a tray made of
– a sweet pastry
– a strawberry mousse
– a strawberry topping
– a quenelle of mascarpone whipped cream
Material used
– Silikomart Oval shape mould 9 cavities in silicone
– Silikomart quenelle mould
– Micro-perforated baking mat X2
Ingredients
Strawberry mousse
✔100g strawberries
✔20g caster sugar
✔75g liquid cream 30% minimum fat
✔3g gelatine
For the mascarpone whipped cream quenelle
✔20g caster sugar
✔100g single cream 30% fat
✔50g mascarpone cheese
Sweet pastry
✔70g flour
✔30g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
Strawberry topping
✔150g mixed strawberries
✔30g caster sugar
✔4g pectin
✔ Optional: red colouring
Cooking
165 / 170°C
18-20 minutes
The recipe
For 6-7 tarts
Strawberry mousse
✔100g strawberries
✔20g caster sugar
✔75g liquid cream 30% minimum fat
✔3g gelatine
In a saucepan, heat the strawberry puree with the sugar. Remove from the heat and add the gelatine, previously softened in a bowl of cold water and squeezed dry. Set aside. Whip the cold cream with a mixer and gently fold it into the previous mixture. Fill the silikomart kit tarte ring square 8 cm and place in the freezer for at least 3 hours.
For the mascarpone whipped cream quenelle
✔20g caster sugar
✔100g single cream 30% fat
✔50g mascarpone cheese
Whip the cold cream and mascarpone with an electric mixer. Gradually add the caster sugar. Fill the silicone mould in the shape of dumplings and place in the freezer.
Sweet pastry
✔70g flour
✔30g caster sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Roll out the dough with a rolling pin and cut out with a cookie cutter in the shape of a tray. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.
Strawberry topping
✔150g mixed strawberries
✔30g caster sugar
✔4g pectin NH
✔ Optional: red colouring
Pour the mixed strawberries into a saucepan and heat through. In a small bowl, mix the sugar and pectin. Add this mixture to the pan 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.
Glaze the frozen strawberry mousse when the glaze is below 40°C and place on the tarts. Place the frozen whipped cream quenelle and decorate with gold leaf. Set aside in a cool place until ready to eat.
