Tartlets with strawberry cream
4 servings
60 minutes
Strawberry cream tarts are a delicate dessert inspired by Italian pastry tradition. The crunchy almond dough pairs with rich strawberry cream, gaining special freshness from lime. This dessert captivates with a harmony of flavors: the sweetness of strawberries, a light citrus tang, and an airy texture. Italian tarts are often served at celebrations or as a refined addition to afternoon coffee. The uniqueness of this recipe lies in its layering— the fragile dough contrasts with the silky cream, creating exquisite pleasure in every bite. The dessert can be complemented with light meringue for added airiness and crunchiness. A wonderful choice for a romantic dinner or festive tea party!
1
Preheat the oven to 190 degrees. Blend the almonds and half of the flour in a blender until smooth. Sift through a sieve. If there are large almond pieces left, blend them again with the remaining half of the flour. Sift again. Add 30 grams of sugar.
- Almond: 60 g
- Wheat flour: 60 g
- Sugar: 230 g
2
Cut the cold butter into small cubes, add to the flour mixture, and mash with a fork. Add 1 yolk and knead the dough by hand until smooth. Form 2 balls, wrap in plastic wrap, and place in the refrigerator for 20-30 minutes.
- Butter: 50 g
- Egg yolk: 3 pieces
3
Dust the work surface and rolling pin with flour, carefully roll out the cooled dough into disks to fit the size of the molds. The dough will be very fragile, so it will be quite difficult to roll it thinly. Press down on the dough with a weight and bake for 15 minutes, remove the weight and return the rounds to the oven for another 7-10 minutes until done.
- Wheat flour: 60 g
4
Remove the stems from the strawberries and cut them into quarters. Place in a saucepan and add 2 egg yolks, lime juice and zest, starch, and 200 grams of sugar. Heat and cook for 2-3 minutes after boiling, stirring. Let the cream cool. You can blend the cream until smooth or leave it as is for small pieces of fruit.
- Strawberry: 200 g
- Egg yolk: 3 pieces
- Lime: 1 piece
- Cornstarch: 1 tablespoon
- Sugar: 230 g
5
Spread strawberry cream on the cooled layers and decorate with fresh strawberries before serving. You can also make a light meringue: beat 2 egg whites with a few drops of lime juice and 5-6 tablespoons of powdered sugar, spread it over the tarts, and bake at 140 degrees for 10-15 minutes until light golden.
- Strawberry: 200 g
- Egg yolk: 3 pieces
- Lime: 1 piece
- Sugar: 230 g