Tartlets with strawberries
8 servings
180 minutes
Strawberry tartlets are an exquisite treat embodying the tenderness and freshness of the summer season. This dessert, popular in European cuisine, combines crumbly shortcrust pastry, rich almond cream, and juicy berries. Tartlets originated as miniature pies in French pastry tradition, winning gourmets' hearts with their elegance. Their taste is a harmony of creamy sweetness, subtle nutty notes, and the natural tartness of strawberries. Perfect with morning coffee or as a finale to a festive dinner, these tartlets are the embodiment of refined taste and aesthetics.
1
For the test, beat 100 grams of butter, 125 grams of powdered sugar, and 2 eggs, add 250 grams of flour, and mix thoroughly by hand. Wrap in film and refrigerate for 2 hours.
- Butter: 200 g
- Icing sugar: 225 g
- Chicken egg: 4 pieces
- Wheat flour: 260 g
2
For the cream, beat 100 grams of butter with 100 grams of powdered sugar and 2 eggs, add 10 grams of flour and almond powder. Mix. Put the cream in the refrigerator.
- Butter: 200 g
- Icing sugar: 225 g
- Chicken egg: 4 pieces
- Wheat flour: 260 g
- Almond flour (ground almonds): 100 g
3
Spread the dough in tartlet molds and top with cream.
4
Bake at 180 degrees for 15 minutes.
5
Place strawberries on the cooled tartlets.
