Strawberry Cream Tartlets

Baking and Desserts | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Strawberry Cream Tartlets

Ingredients

Wheat Flour - 2.1 oz
Chopped almonds - 2.1 oz
Butter - 1.8 oz
Egg white - 3 pieces
Sugar - 8.1 oz
Strawberry - 7.1 oz
Lime - 1 piece
Corn Starch - 1 tablespoon

Step by Step guide

Step 1

Preheat the oven to 374°F. In a blender, blend the almonds and half of the flour until smooth. Sift through a sieve. If there are large pieces of almonds left, blend them again with the remaining half of the flour. Sift again. Add 30 grams of sugar.

Step 2

Cut the cold butter into small cubes, add to the flour mixture, and mash with a fork. Add 1 yolk and knead the dough by hand until smooth. Form into 2 balls, wrap in plastic wrap, and place in the refrigerator for 20–30 minutes.

Step 3

Dust the work surface and rolling pin with flour, and carefully roll out the chilled dough into discs the size of the tartlet molds. The dough will be very fragile, so rolling it out thinly will be quite difficult. Press the dough down with a weight and bake for 15 minutes, remove the weight, and return the bases to the oven for another 7–10 minutes until done.

Step 4

Remove the stems from the strawberries and cut them into quarters. Place in a saucepan and add 2 yolks, lime juice and zest, cornstarch, and 200 grams of sugar. Heat and cook for 2–3 minutes after boiling, stirring. Allow the cream to cool. The cream can be blended in a blender until smooth or left as is to have small pieces of berries.

Step 5

Spread the strawberry cream over the cooled tart bases and decorate with fresh strawberries before serving. You can also make a light meringue: beat 2 egg whites with a few drops of lime juice and 5–6 tablespoons of powdered sugar, spread over the tarts, and bake at 284°F for 10–15 minutes until lightly golden.