Strawberry and whipped cream tartlet made with
– sweet pastry,
– pastry cream,
– strawberry compote,
– a strawberry dome,
– a strawberry glaze,
– mascarpone whipped cream.
Material used
– Silikomart 70mm perforated tart moulds
– Micro-perforated baking mat
– Silikomart pomponette mould
Ingredients
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Strawberry dome
✔35g strawberries
✔30g liquid cream
✔1g gelatine
Strawberry topping
✔90g strawberries
✔15g sugar
✔2g NH pectin
Pastry cream
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g caster sugar
✔12 g cornflour
✔1 capful of rum
Strawberry compote
✔90g strawberries
✔10g sugar
✔2g NH pectin
Assembly
✔Chantilly mascarpone
Mascarpone whipped cream
✔20g caster sugar
✔120g single cream 30% fat
✔60g mascarpone
The recipe
For 4 tartlets
Strawberry dome
✔35g strawberries
✔30g liquid cream
✔1g gelatine
In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the blended strawberries. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture. Pour into your silikomart pomponette mould. Place in the freezer for 2 to 3 hours.
Pastry cream
✔125 g milk
✔vanilla powder
✔2 egg yolks
✔30 g caster sugar
✔12 g cornflour
✔1 capful of rum
Heat the milk. In a bowl, combine the yolks, sugar, cornflour.Pour the hot milk over it.Stir.Pour back into the saucepan.Stir until the cream thickens.Remove from the heat and add the capful of rum. Mix well. Pour into a bowl, strain and chill.
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing 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 30 mins. Line the circles and place in the freezer for 10 mins. Preheat oven to 170°C. Bake until white. Leave to cool well.
Strawberry compote
✔90g strawberries
✔10g sugar
✔2g NH pectin
Place the diced strawberries in a saucepan and heat over a low heat, stirring regularly, for around 5 minutes. Increase the intensity of the heat and as soon as it starts to boil add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat and leave to cool to room temperature.
Assembly
Remove the crème pâtissière from the fridge. Loosen it a little and spread it inside the tartlets. Spread the strawberry compote over the top.
Strawberry topping
✔90g strawberries
✔15g sugar
✔2g NH pectin
✔ Optional: red colouring
Pour the blended strawberries into a saucepan and heat through. In a small bowl, mix the sugar and pectin. Add this mixture to the saucepan 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.
Frost the frozen strawberry mousse when the glaze is below 40°C.
Place the strawberry dome covered with the glaze in the middle of the tartlet.
I then decorated with a mascarpone whipped cream.
Mascarpone whipped cream
✔20g caster sugar
✔120g single cream 30% fat
✔60g mascarpone
Whip the cold cream and mascarpone with an electric mixer. Gradually add the caster sugar. Using a piping bag fitted with a petal tip, pipe the whipped cream around the strawberry dome.
