Strawberry Tartlets using a Cecotec
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
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!
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
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.
