Tartlets with whipped cream
Description
Homemade baked goods for tea. Tartlets with strawberry compote and whipped cream are a real treat. Of course, making them takes some effort and time. In fact, nothing is difficult, especially if you follow a detailed step-by-step recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Into a mixing bowl, add the flour (wheat and almond), salt, 70 grams of powdered sugar, cold butter cut into cubes, and beat in 1 egg.
- 3
Step 3
Using the paddle attachment, mix until the mixture resembles wet sand. If you don’t have a mixer, you can do this by rubbing the dough together with your hands.
- 4
Step 4
Divide the dough into 2 parts. Transfer the dough to parchment paper and press lightly with a silicone spatula.
- 5
Step 5
Cover the dough with the second sheet of parchment and roll into a thin layer 2 mm thick, trying to avoid folds. Refrigerate (not in the freezer!) for at least 4 hours. Do the same with the second half of the dough.
- 6
Step 6
After 4 hours, first remove the paper from one side, turn it over, and remove the second sheet. Place the dough in a mold; perforated rings work well. If you don’t have such molds, you can use whatever molds you have on hand.
- 7
Step 7
If you make tartlets in perforated rings (8 cm diameter, 2 cm height), it is best to bake them on a perforated silicone mat. Prick the bottoms of the tartlets with a fork, then freeze for 30 minutes.
- 8
Step 8
Preheat the oven to 160°C and bake with convection for about 15 minutes until a good golden colour. Watch the baking closely for the first 5 minutes. If the bottom of the tartlet shell puffs up, open the oven door a little and press it down with a teaspoon.
- 9
Step 9
Melt 30 grams of white chocolate in the microwave and brush the bottoms of the tartlet shells—this will stop the pastry from going soggy from the filling.
- 10
Step 10
The tartlet preparations are ready; you can start making the strawberry compote.
- 11
Step 11
Blend the strawberries into a purée using a blender.
- 12
Step 12
Strain through a sieve, preferably straight into a saucepan.
- 13
Step 13
Mix the sugar and pectin.
- 14
Step 14
Gently warm the berry purée to no more than 45°C. In a thin stream, add the sugar–pectin mixture and cook, stirring, for 2 minutes from the moment it comes to a boil. Remove from the heat, add the citric acid and stir.
- 15
Step 15
Divide the strawberry compote among the tart shells. Chill in the refrigerator for 2 hours to set.
- 16
Step 16
Whip the chilled heavy cream starting on low speed, then increase the speed and whip until thickened. Towards the end of whipping, add vanilla sugar and powdered sugar.
- 17
Step 17
Transfer the whipped cream to a piping bag and pipe it onto the tartlets.
- 18
Step 18
Garnish the tartlets with fresh berries and mint leaves. It’s pure bliss!
- 19
Step 19
Cross-section of a tartlet, a layer of strawberry compote and a layer of whipped cream.