Tartlets with wild strawberries

HealthyFoodMom.com - Tartlets with wild strawberries - Healthy and gourmet meal idea

Tartlets with wild strawberries

Prep Time30 mins
Cook Time40 mins
Total Time40 mins
Course: Desserts
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Desserts, Fruits, It's the season
Servings: 10
Calories: 170kcal


  • 110 g Flour
  • 100 g Butter
  • 90 g brown sugar
  • 2 Egg yolk
  • 6 g Chemical yeast
  • 1 pinch Cell
  • 1 Lemon (zest)
  • 250 g Mascarpone cheese
  • 2 Egg white
  • 25 g Sugar
  • 10 g Liquid cream 35%
  • 1 Vanilla pod
  • 1/2 Pomelo (zeste)
  • 500 g Wild strawberry
  • 6 c. soup Strawberry jam
  • 1 tray Edible borage flower


  • Breton shortbread: whisk the yolks with the brown sugar until the mixture whitens. Add the soft butter and whip again. Then add the flour, salt and baking powder sifted together, the zest of lemon, and mix with the leaf of the robot. Gather the dough into a flattened rectangle and place it between two sheets of parchment paper lightly floured on a baking sheet. Roll out the dough with rolling pin 4 mm thick. Remove the parchment paper from the top. Place the buttered rectangular stainless steel frames on the dough and press as with a cookie cutter to obtain the bottom of the tartlets. Remove the excess dough. Let stand for 1 hour in a cool place. Bake for 20 minutes in preheated oven at 160 ° C (5-6 ° C). Stop immediately and let cool.
  • Cream: In the cold bowl of the mixer, whip the mascarpone and the liquid cream and then add the sugar, the scraped vanilla pulp and the zest of the grapefruit. Mount the whites in snow. Add them gently to the previous preparation. Shoot and reserve until you're ready to serve pies.
  • The assembly: when the biscuits are cold, brush them with a brush of a thin layer of confi ture. Arrange the wild strawberries on the tartlets. Decorate with some borage fl owers. Serve with light pomelo cream.

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