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Strawberry tartelette



Required recipes



Equipment



 

Day 1


Vanilla chantilly


200g heavy cream 35% fat - Be careful with lower percentages since you might have difficulties in whipping or the whipped chantilly might be not stable enough

1g Gelatine sheet (platinum) or 7g Gelatine mass

7g sugar

20g mascarpone

1 vanilla pod


  1. Re-hydrate the gelatine in cold water for 5-10 mins

  2. Scrape the vanilla seeds from the pod and add them to a saucepan along with part of the heavy cream (e.g. 80g) and the sugar. Heat the mixture over low heat until it comes to a simmer.

  3. Pour over mascarpone and the re-hydrated gelatine.

  4. Add the remaining heavy cream (cold) and mix gently with a spatula. There's no need to use a hand mixer here, since we are going to whip everything on the following day.

  5. Let to set in the fridge overnight.


 

Day 2


Assembly


  • Whip the vanilla chantilly with a stand mixer on a medium speed. We need a silky and smooth texture (soft peaks). There's no need to whip too much. Even if the mixture won't look firm enough for piping, the presence of the gelatine will guarantee the required stability after a few minutes.

  • Fill half of the tart shell with the strawberry gel and place some fresh strawberry inside. You can also mix the gel with fresh strawberry in advance for better incorporating them.

  • Pipe the strawberry ganache to fill the tart shell.

  • Pipe the vanilla chantilly with the St. Honore nozzle.

  • Decorate with mint and strawberry gel. A few leaves of mint will give an extra fresh note which combines very well with strawberries.

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