Fast search

Newsletter

Home > The recipes > Partners recipes > Strawberry Mint Tartlet

Strawberry Mint Tartlet

by Olivier Christien

    
 fraicheur fraisegrande.jpg  

Moulds used:

1489.jpg
Flexipan®  Half spheres

Ref 1489

 

2265.jpg

 

 

 

 

 

Flexipan® Half spheres

Ref 2265

  

boiron.gif





 

   

 


Recipe for 12 tartlets

 

   

 

1- Sweet dough


• 250 g flour T45
• 150 g butter
• 95 g icing sugar
• 30 g almond powder
• 1 egg
• pinch of salt
• vanilla extract : as much as reeded

Mix together the butter at room temperature, the icing sugar, the salt the egg, the vanilla and the almond powder.
Sieve the flour and lightly fold into the mixture.
Place the mixture in the refrigerator 3 hours minimum.
Line the tart pan and bake the crust lightly (half bake) 7 to 10 minutes at 180°C.

  

3- Fromage blanc cream

• 100 g fromage blanc
• 10 g caster sugar
• 1 gelatine leaves
• 30 g heavy cream, whipped
• 10 g Boiron lemon sticks

Plunge the gelatine in cold water.
Add the whipped cream into the fromage blanc and incorporate the melted gelatine, the minced fruit sticks to create an even mixture.
Mould into Flexipan® half spheres ref 2265 of 29 mm in diameter.

 

2- Almond cream 

 

• 150 g almond powder
• 150 g caster sugar
• 150 g butter
• 150 g eggs

Mix gently all the ingredients together.
Spread a thin layer of the almond cream on the lightly pre-baked crust.
Bake them again in the oven at 180°C for seven minutes in order to thickened the almond cream.
Place aside.		    

4- Strawberry mint gelée

 

• 375 g Boiron Strawberry Mint Puree
• 10 g caster sugar
• 10 g gelatine leaves
• 75 g diced strawberries

Plunge the gelatine into cold water.
Heat 1/3 of the fruit puree and dissolve the gelatine into. Add the rest of the puree and the diced strawberries.
Leave to thicken slightly before moulding in Flexipan® half-spheres ref 1489 of 42 mm diameter.
Inlay with the fromage blanc and freeze.


Assembly

 

Set the frozen fromage blanc-strawberry mint half-spheres on the sweet dough filled with almond cream.

 

Decoration

 

Decorate with fresh strawberries and a touch of gold leaf.