Strawberry pie composed of
– a sweet pastry
– a mint cream
– a strawberry jelly
– a strawberry mousse
– a strawberry topping
Material used
– Silikomart mold – Petit Amour mini pie kit
– Micro perforated silicone baking mat
Strawberry mousse
90g of mixed strawberries
20g of powdered sugar
60g of cold liquid cream 30% MG minimum
1 sheet of gelatin (2g)
Place the gelatin in cold water until it softens. Heat the strawberry puree, sugar and add the wrung out and softened gelatin off the heat. Stir to combine. Mix in the cold liquid cream with an electric mixer and pour into the silikomart mould. Place in freezer for at least 3 hours.
Sweet dough
70 g soft butter
130 g flour
45 g powdered sugar
15 g almond powder
1 pinch of salt
1 egg yolk
Mix all the ingredients. Roll out the dough thinly and put it in the fridge, wrapped in film, for 30 minutes. Line the tartlet circles and prick the dough with a fork. Place in the freezer for a few minutes and bake at 170°C for 15 minutes. Leave to cool.
Mint cream
1 sheet of gelatin (2g)
1 egg yolk
15g powdered sugar
80g of milk
Fresh mint leaves
Heat the milk, place the mint leaves in it and leave to infuse covered for 15 minutes. Mix the yolk and powdered sugar in a bowl. Remove the mint leaves from the pan, reheat the mixture and pour it over the previous mixture, stir and pour back into the pan. Heat while stirring until 83, 84°C. Allow to cool and then pour into the pie shells. Place in the refrigerator.
Strawberry jelly
80g strawberry coulis
15g powdered sugar
20g of water
1 sheet of gelatin
Place the gelatine in cold water until it softens. Heat the strawberry puree, sugar, water and add the drained gelatin off the heat. Mix well. Pour over the mint cream and place in a cool place so that the jelly sets.
Strawberry topping
150g strawberry coulis
15g powdered sugar
5g pectin NH
Red coloring
Mix the sugar and pectin in a bowl. In a saucepan, we pour the strawberry coulis and we heat it. Add the sugar and pectin mixture and bring to a boil. Remove from heat, add a little coloring and let cool. When the topping is at 33/35°C take the frozen strawberry mousses out of the freezer and coat them. Place on the tarts.
Decorate with sesame seeds and a strawberry tail made of green sugar paste.
