Strawberry vanilla tartlets
The Tartelline with strawberries are delicious pastries, typical of Italian pastry; the mignon version of the strawberry tart! They are made with a shortcrust pastry shell, then stuffed with custard and finally stuffed with wild strawberries or fresh strawberries in pieces! Unique goodness to be enjoyed in one bite just like the fruit baskets!
After a series of experiments, I arrived at what I call the perfect recipe of strawberry tarts for taste, texture, shape! in short, result as in pastry! It is in fact an easy and also fast preparation! Making them at home will prove to be a much cheaper choice than those bought! Once I have made my tested bases of pastry and super simple cream; Just cover the molds for tarts or those for muffins, bake and finally assemble them! Just like the Chocolate Tarts, Cannoli, and Apple Tarts, also the Strawberry Tartlets are perfect as an end-of-meal dessert to keep in the fridge for evenings with friends, romantic dinners, parties and spring buffets; when fresh strawberries abound cheaply! but also for genuine snacks! Even children love them!
INGREDIENTS
Pastry
330 gr of flour + 1 teaspoon for the pastry board165 gr of soft butter at room temperature (or 75 gr of seed oil)1 whole egg (medium size)2 egg yolks (small size)130 gr caster sugar1/2 teaspoon baking powdergrated rind of 1 lemon1 teaspoon vanilla extract1 pinch of salt
Lemon custard
200 gr of fresh whole milk50 gr of fresh liquid cream (which you can replace with 40 gr of milk)3 egg yolks75 g sugar15 gr of flour '0010 g potato starchgrated rind of 1 small lemon1 teaspoon vanilla extract
To complete
300 gr of wild strawberries or fresh strawberriesicing sugar to complete
PROCEDURE
First of all, prepare the pastry by whipping the soft butter (or seed oil) with sugar, salt and vanilla until you get a frothy cream; Finally add the eggs one at a time, always whipping with a whisk or planetary mixer at high speed until the mixture is creamy and compact. Add the flour in one fell swoop with the sifted baking powder; Compact with a spatula and then with your hands dusted with flour, kneading a little, the necessary to obtain a soft pastry dough that comes off the work surface. If necessary, add a sprinkling of flour. It must not attack. Then seal in plastic wrap and refrigerate for 2 hours to firm. If you want to see all the illustrated steps and useful tips, look at the article: Shortcrust pastry. Then prepare the cream. First of all, beat the egg yolks with sugar with an electric mixer for 3 minutes until the mixture is very swollen and fluffy. Add starch and flour while continuing to whip. The mixture must be velvety. Separately heat the milk and double cut lemon peel. When it comes to a boil, remove the peel and pour over the whipped eggs. Lower the heat slightly. Only when the milk pierces the eggs, turn the cream quickly and at the same time turn off the heat. Immediately pour the custard into a bowl, cover with plastic wrap and let cool. If you want to see the step by step procedure look at the article following the recipe indicated among the ingredients and the step by step procedure that you find in the article: Custard. When the pastry is ready, roll it out to a thickness of 3 mm. Then cut squares slightly larger than the molds and insert into the molds previously greased and floured. With your hands make the pastry adhere perfectly to the edges and scalloped creeks, cut off the excess dough: Finally prick the bottom with the tines of a fork and bake in a preheated oven at 180 °C for about 12 – 13 minutes, in the middle part of the oven. The shells are ready, when they slightly brown on the surface. Then take out of the oven and let cool for 10 minutes and turn them out by turning them upside down. Finally, only when they are cold, stuffed with custard, leaving the edge free: Then add the fresh, freshly washed strawberries in pieces with a damp cloth or wild strawberries! Sprinkle with icing sugar. Here are your strawberry tartlets ready to be served!
The Tartelline with strawberries are delicious pastries, typical of Italian pastry; the mignon version of the strawberry tart! They are made with a shortcrust pastry shell, then stuffed with custard and finally stuffed with wild strawberries or fresh strawberries in pieces! Unique goodness to be enjoyed in one bite just like the fruit baskets!
After a series of experiments, I arrived at what I call the perfect recipe of strawberry tarts for taste, texture, shape! in short, result as in pastry! It is in fact an easy and also fast preparation! Making them at home will prove to be a much cheaper choice than those bought! Once I have made my tested bases of pastry and super simple cream; Just cover the molds for tarts or those for muffins, bake and finally assemble them! Just like the Chocolate Tarts, Cannoli, and Apple Tarts, also the Strawberry Tartlets are perfect as an end-of-meal dessert to keep in the fridge for evenings with friends, romantic dinners, parties and spring buffets; when fresh strawberries abound cheaply! but also for genuine snacks! Even children love them!
INGREDIENTS
Pastry
330 gr of flour + 1 teaspoon for the pastry board
165 gr of soft butter at room temperature (or 75 gr of seed oil)
1 whole egg (medium size)
2 egg yolks (small size)
130 gr caster sugar
1/2 teaspoon baking powder
grated rind of 1 lemon
1 teaspoon vanilla extract
1 pinch of salt
Lemon custard
200 gr of fresh whole milk
50 gr of fresh liquid cream (which you can replace with 40 gr of milk)
3 egg yolks
75 g sugar
15 gr of flour '00
10 g potato starch
grated rind of 1 small lemon
1 teaspoon vanilla extract
To complete
300 gr of wild strawberries or fresh strawberries
icing sugar to complete
PROCEDURE
First of all, prepare the pastry by whipping the soft butter (or seed oil) with sugar, salt and vanilla until you get a frothy cream; Finally add the eggs one at a time, always whipping with a whisk or planetary mixer at high speed until the mixture is creamy and compact. Add the flour in one fell swoop with the sifted baking powder; Compact with a spatula and then with your hands dusted with flour, kneading a little, the necessary to obtain a soft pastry dough that comes off the work surface. If necessary, add a sprinkling of flour. It must not attack. Then seal in plastic wrap and refrigerate for 2 hours to firm. If you want to see all the illustrated steps and useful tips, look at the article: Shortcrust pastry. Then prepare the cream. First of all, beat the egg yolks with sugar with an electric mixer for 3 minutes until the mixture is very swollen and fluffy. Add starch and flour while continuing to whip. The mixture must be velvety. Separately heat the milk and double cut lemon peel. When it comes to a boil, remove the peel and pour over the whipped eggs. Lower the heat slightly. Only when the milk pierces the eggs, turn the cream quickly and at the same time turn off the heat. Immediately pour the custard into a bowl, cover with plastic wrap and let cool. If you want to see the step by step procedure look at the article following the recipe indicated among the ingredients and the step by step procedure that you find in the article: Custard. When the pastry is ready, roll it out to a thickness of 3 mm. Then cut squares slightly larger than the molds and insert into the molds previously greased and floured. With your hands make the pastry adhere perfectly to the edges and scalloped creeks, cut off the excess dough: Finally prick the bottom with the tines of a fork and bake in a preheated oven at 180 °C for about 12 – 13 minutes, in the middle part of the oven. The shells are ready, when they slightly brown on the surface. Then take out of the oven and let cool for 10 minutes and turn them out by turning them upside down. Finally, only when they are cold, stuffed with custard, leaving the edge free: Then add the fresh, freshly washed strawberries in pieces with a damp cloth or wild strawberries! Sprinkle with icing sugar. Here are your strawberry tartlets ready to be served!
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