Go Back

Strawberry Tartlets

Delightful pastries filled with creamy goodness and fresh strawberries, evoking warmth and cherished memories.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the shortbread crust
  • 260 g flour All-purpose flour
  • 90 g icing sugar Powdered sugar
  • 30 g almond powder Finely ground almonds
  • 110 g soft butter Room temperature
  • 1 medium egg For the dough
For the crispy layer
  • 20 g white chocolate Melted
  • 20 g lace pancakes Crushed
  • 40 g praline Crushed
For the biscuit topping
  • 2 pcs eggs Whisked with sugar
  • 60 g sugar For whisking with eggs
  • 60 g flour For the batter
  • a couple of pcs strawberries Chopped
For the fruity confit
  • 200 g strawberries Cooked with sugar
  • 20 g sugar For cooking strawberries
  • 2 g NH pectin For thickening
For the ganache
  • 204 g florette cream For ganache
  • 100 g white chocolate Melted
  • 10 g acacia honey For sweetness
  • 1 g gelatin Hydrated
  • 1 g vanilla caviar For flavor

Method
 

Preparation
  1. Prepare the shortbread by mixing the flour, icing sugar, almond powder, soft butter, and egg in a bowl until a dough is formed.
  2. Gently shape the dough into tartlet shells and bake them until golden brown.
Crispy layer
  1. Melt the white chocolate and mix it with praline and crushed lace pancakes.
  2. Pour this sweet mixture into the baked tartlet shells and let it set.
Biscuit topping
  1. Whisk the eggs with sugar until frothy and fold in some flour.
  2. Spread the batter on a baking sheet, sprinkle with strawberry pieces, and bake until just set.
  3. Slice into circles to top the tartlets.
Fruity confit
  1. Cook strawberries with sugar and pectin until the mixture reaches a boil.
  2. Pour the fresh filling into the tartlet bases.
Ganache
  1. Hydrate the gelatin, then heat the cream with honey.
  2. Melt in the white chocolate, mix in vanilla and whipped cream once cooled.
  3. Pipe the ganache onto each tartlet and top with halved strawberries just before serving.

Notes

Serve fresh right after piping the ganache. Pair with sweet tea for a Southern touch. Store leftovers in an airtight container in the fridge for a day.