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- Wild strawberries tarts-

Méthodes

For 8 tarts

Ø 6 cm

 

Composition

 

  • Breton shortbread
  • Pastry cream
  • Vanilla cream

 

 

Breton shortbread

 

  • 4 egg yolks
  • 130g caster sugar
  • 2 pinches of salt
  • 130g softened butter
  • 180g flour
  • 12g baking powder

 

Whip the yolks, the sugar and the salt in a bowl with a whip.

Soften the butter, kneading it with a spatula to obtain the texture of a pomade.

In another bowl, hand mix the butter, the flour and the baking powder. Add the yolks and the sugar progressively to obtain a smooth dough.

Put away on a dish covered with a sheet of baking paper or a sheet of plastic film and cover with a plastic film.

Put away in the refrigerator for at least one hour.

Lower the dough with a roll to a thickness of 1cm and cut 8 x 6cm disks with a set of stainless steel circles.

Keeping the circles, bake on a plate at 160°C for 7 minutes.

Pass the pastry roll lightly at the centre of the shortbreads to hollow them and put back in the oven for 25 minutes at 160°C.

 

 

Pastry cream (for the vanilla cream)

To be prepared the previous day or minimum one hour

 

  • 500g milk
  • ½ vanilla pod
  • 6 egg yolks
  • 120g sugar
  • 20g flour
  • 20g Maïzena

 

Split and brew half of the vanilla pod in milk (minimum one hour before) and bring to a boil in a saucepan.

In a bowl, whip the yolks with the sugar and add the flour and the Maïzena.

Mix with a whip, adding some of the boiling milk.

Pour back into the saucepan and bake on a high heat while stirring all the time with a whip until the mix is boiling.

Put away in a bowl and cover with a plastic film before putting away in the refrigerator.

 

Vanilla cream

 

  • 120g pastry cream
  • 20g butter

Bring the pastry cream to a temperature of 35°C.

Soften the butter to obtain a pomade texture and loosen with some of the pastry cream.

Mix the butter to the rest of the cream thoroughly with a whip to obtain a smooth, shiny and slightly firm cream.

 

Décor

 

  •   200g strawberry jam
  •   100g icing sugar
  •   8 small meringues
  •   A few leaves of gold

 

Dressing

 

Place a tablespoon of strawberry jam at the centre of the shortbreads.

With the pouch of a 1cm pastry bag, lay a ball of vanilla cream on the jam, at the centre of each shortbread.

Lay the wild strawberries on the cream, starting from the edges of the tarts.

To finish, lay a small meringue and a few leaves of gold on your tarts and sprinkle lightly with icing sugar.

 

Member author
Laurent DUCHENE

An everlasting blend of tradition and innovation through selected and noble products. You will share Laurent Duchêne’s passion and enjoy his most simple but traditional patisseries. A large range of customized creations will awaken essential emotions and offer unique flavours for the gourmet’s [...]

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