Strawberry Mini-Tartlets (Holiday inspiration)

 

                These small tartlets are very effective, although they are very simple to prepare.

For 12 tarts

• 45 ml ground almonds
• 100 g flour
• 15 ml sugar
• 50 g butter cut into cubes
• 100 gr custard cream, recipe below
• 200 g strawberries cut in half
• Icing sugar

1. Pour the ground almonds, flour and sugar into the bowl of a food processor, then mix well; add the butter and mix again until the mixture forms crumbs.
2. Still mixing, gradually add 30 ml of water to mix the dough; wrap in cling film and refrigerate for at least 30 minutes.
3. Preheat oven to 375F (190C); Take the dough out of the fridge and remove the cling film.
4. Thinly roll out the dough with a rolling pin; using a cookie cutter, cut out 12 discs of dough.
5. Place them in mini-tartlet molds and prick them with a fork; Bake the tart shells for 12 minutes, until they are golden brown.
6. Remove them from the oven and let cool on a wire rack.
7. Garnish each tart base with 5 ml pastry cream; Arrange half a strawberry nicely on the cream and sprinkle with icing sugar, just before serving.

Custard cream 

Proportions

• 500 grams of powdered sugar (regular white sugar in Quebec)
• 12 egg yolks
• 125 grams of flour
• 1 liter vanilla infused milk

Process

1. Boil the milk and put the vanilla to infuse in it.
2. Gather in a saucepan: sugar, flour and egg yolks; mix and mix everything with a spoon.
3. Slowly dilute with the infused milk; take to the heat, stirring constantly: let boil for 2 minutes and pour this cream into a terrine.
4. Dab the surface with a piece of butter.

Note: you can vary the berries such as blueberries or raspberries.

BON APPÉTIT