For 10 individual mini tarts
Oval stainless steel moulds, 12cm long
- Mint pastry cream, to be prepared the previous day
- Coco Dacquoise
- Chantilly mascarpone
Mint pastry cream
- 25 leaves of fresh mint
- 20 cl milk
- 50g sugar
- 25g egg yolk
- 25g Maïzena flour
The day before, scissor the fresh mint and brew it in milk in the refrigerator.
The next day, filter the milk and bring to a boil with half of the sugar.
Blanch the other half of the sugar with the yolks and starch and incorporate the hot milk. Let boil for 3 minutes.
Put away on a plate and in the refrigerator.
- 180g egg white
- 140g sugar
- 90g grey almond powder
- 70g icing sugar
- 50g grated coconut
- 25g flour
Raise the whites with the sugar until firm.
Mix the almond powder, the icing sugar and the coconut together and incorporate to the previous preparation delicately, then add the flour.
Raise a spiral in each mould, from the outside and towards the inside, using a pastry bag with a 0.8cm smooth nozzle.
Bake for 15 minutes at 165°C.
Once cooled, unstick the biscuits withy the tip of a knife and unmould.
- 50g mascarpone
- 300g cream
- 35g sugar
Raise the cold preparation in a mixer.
Poach a small amount of mint pastry cream on the Dacquoises and raise tips of Chantilly on the cream with a 1cm pastry bag, leaving some space for the fresh strawberries.
Finish the décor with some mint leaves.