Some shortcrust shells filled with pastry cream and topped with wild strawberries.
A last vestige of summer.
Here's the recipe:
Pâte sablée shells
75g unsalted butter
45g confectioners' sugar
1 egg yolk
125g cake flour
With an electric mixer, beat the butter sugar and salt until light and fluffy.
Add the egg yolk and beat to incorporate well.
Add the cake flour and mix to just incorporate.
Refrigerate for at least 1 hour.
The doughg will be very hard to handle if not chillled properly.
Roll the dough out to about 3 mm thickness.
cut circles of about 8cm diameter out of the dough.
there should be enough for 12 circles.
Press the circle into the forms of a buttered and floured muffin pan.
Any holes can be fixed with the remaining dough.
Transfer to the refrigerator for at least 30 minutes.
Preheat the oven to 180°C static heat.
Bake the shells until golden brown.
Remove from heat and setv aside to cool.
3 egg yolks
1/2 vanilla bean
unsalted melted butter
Mix the egg yolks half of the sugar and the cornstarch well.
Bring the milk with the rest of the sugar and the split and scraped out vanilla bean to a boil.
Remove from heat.
Whisking constantly add about a third of the milk into the egg mixture.
Then add the mixture into the rest of the milk.
Bring everything to a boil and cook for about 2 minutes.
Pour onto a flat surface and lightly coat with butter.
Once cool to the touch, whisk until creamy.
Transfer to a tighlty closing container and refrigerate.
Wild Strawberry Tartlets
12 Tart Shells
1 recipe crème pâtissière
500g wild strawberries
white chocolate, optional
clear cake jelly, optional
Remove the tart shells from the muffin pan.
Fill each shell with some crème pâtissière.
Carefully arrange the wild strawberries on top.
Serve and eat soon, as the shell will turn soggy.
To avoid that zou can coat the interior ov the shells with a thin layer of white chocolate.
For a special shine, glaze with clear cake jelly.
Makes 12 tartlets.