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Home » Recipes » Kenwood » Strawberry Tartlets using a Kenwood

Strawberry Tartlets using a Kenwood

Name: Strawberry Tartlets using a Kenwood
Prep time: 50 min
Cook time: PTM
Total time: 99 min
Yield: 6 servings
Cuisine: ["French"]

CookEasy+, kCook, kCook Multi Smart

(5)

Preparation time

50 min

Total time

99 min

Servings

Calories / Serving

286 Cals

Difficulty

Average

Indulge in the delightful world of strawberry tarts, where flaky pastry meets the sweet juiciness of strawberries, a dessert that has enchanted palates since the 19th century! Originating from France, this elegant tart is not just a feast for the eyes but also a celebration of summer's bounty. Fun fact: the French often say that the best strawberries are those picked in the early morning dew, which adds an extra touch of magic to this already enchanting dessert. With a luscious vanilla cream filling and a golden crust, each slice of this tart is a piece of heaven that transports you to a sunlit Parisian café with every bite. Whether you're hosting a garden party or simply treating yourself, this strawberry tart is the perfect way to sweeten your day!

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Ingredients

275 g Flour t55
125 g Salted butter
100 g Granulated sugar
3 Eggs
250 g Milk
1 Teaspoon(s) Vanilla flavor
200 g Strawberry
2 Tablespoon(s) Apricot jam

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Steps

Shortcrust Pastry

Add 250 g of flour t55 in the food processor bowl.
Cut into cubes, and add 125 g of salted butter in the food processor bowl.
Add 50 g of granulated sugar, 1 egg in the food processor bowl.
Mix manual: 20sec / 0°C / Speed 4.
Transfer the content of the food processor bowl in a cling film warp in cling wrap.
Setaside the dough in a fridge during 30min.

Custard Cream

Wash the food processor bowl.
Add 50 g of granulated sugar in the food processor bowl.
Mix turbo: 10sec / 0°C / Speed 10.
Add 2 eggs, 250 g of milk, 25 g of flour t55, 1 teaspoon(s) of vanilla flavor in the food processor bowl.
Mix manual: 7:00min / 90°C / Speed 4.
Transfer the content of the food processor bowl in a bowl.
Setaside the preparation content in the bowl let cool.

Assembly and Baking

Preheat the oven at 180°C.
Cut out circles to fit individual tartlet molds.
Line the molds with the pastry.
Prick the bottom with a fork.
Cook in the oven at 180°C during 15min.
Bake for 15-20 minutes, or until golden brown.
Let cool completely.

Final Touches

Transfer the content of the bowl in a piping bag.
Fill each tartlet with custard cream.
Sliced, and place 200 g of strawberry on the preparation content.
Arrange them on top of the cream.
Warm up the saucepan.
Add 2 tablespoon(s) of apricot jam in a saucepan.
Warm up Apricot Jam to brush over the Strawberries for a glaze.
Serve immediately or chill before serving.
Serve Immediately.