Cooking

Strawberry Tartlets

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GreenYard shares it recipe for pretty Strawberry Tartlets. These tartlets can be made ahead of time for a stress-free dessert.

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Beat the butter and sugar with mixer until white.

Add the egg, the grated lemon skin and the salt and beat again.

Add the flour and stir with spatula.

Cover the dough with foil and put it in the fridge to tighten (for about an hour).

Roll the dough on floured top on a thin crust.

Cover the bottom and the walls of forms for tartlets (with removable bottom) with the rolled dough.

Cover the forms with parchment paper and sprinkle with salt (for weight).

Bake for 10 min. in preheat oven on 180 degrees with fan, and then remove the paper with salt and bake the bases until golden. Then leave them to cool down.

Chop the strawberries and cook them for about 15 min. together with the sugar, liqueur and the lemon juice. Dissolve the starch in 50 ml cold water and pour it to the strawberries. Then stir until the mixture get thick – at least 1-2 min.

Divide the strawberry mixture on the bases. Cool them down.

Beat the animal cream with the sugar until it gets white.  Stir the sour cream in order to remove lumps. Add the vanilla sugar. Mix the two cream types.

Decorate the cold tartlets with cream.

Strawberry Tartlets
Author: 
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • For the basis:
  • 160 g flour
  • 200 g butter (soft)
  • 90 g powdered sugar
  • 1 egg
  • 1 pinch salt
  • the skin of 1 lemon
  • For the strawberries:
  • 750 g strawberries
  • 160 g sugar
  • 30 ml orange liqueur
  • 2 tbsp. lemon juice
  • 2 tbsp. corn starch
  • For garnishing:
  • 200 ml animal cream
  • 100 g sour cream
  • 10 g bourbon vanilla sugar
  • 2 tbsp. sugar
Instructions
  1. Beat the butter and sugar with mixer until white.
  2. Add the egg, the grated lemon skin and the salt and beat again.
  3. Add the flour and stir with spatula.
  4. Cover the dough with foil and put it in the fridge to tighten (for about an hour).
  5. Roll the dough on floured top on a thin crust.
  6. Cover the bottom and the walls of forms for tartlets (with removable bottom) with the rolled dough.
  7. Cover the forms with parchment paper and sprinkle with salt (for weight).
  8. Bake for 10 min. in preheat oven on 180 degrees with fan, and then remove the paper with salt and bake the bases until golden. Then leave them to cool down.
  9. Chop the strawberries and cook them for about 15 min. together with the sugar, liqueur and the lemon juice. Dissolve the starch in 50 ml cold water and pour it to the strawberries. Then stir until the mixture get thick – at least 1-2 min.
  10. Divide the strawberry mixture on the bases. Cool them down.
  11. Beat the animal cream with the sugar until it gets white. Stir the sour cream in order to remove lumps. Add the vanilla sugar. Mix the two cream types.
  12. Decorate the cold tartlets with cream.

 

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