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Strawberry/Raspberry Tartlets

Strawberry/Raspberry Tartlets
  • For : 4 to 6 servings
  • Time : 1 h 15
  • Difficulty : easy

Ingredients for Strawberry/Raspberry Tartlets :

  • Short crust pastry
  • pastry cream
  • strawberries
  • Raspberries
  • Blond or red coating

Technical stages for Strawberry/Raspberry Tartlets :

  • Roll out the short crust pastry.
  • Cut discs using a plain or fluted cutter with the same diameter as the mold prints and line silicone tartlets mold.
  • Prebake the tartlet shells.
  • Meanwhile, make a pastry cream.
  • When finished, leave the shells to cool.
  • Using a pastry bag, draw a rosace of pastry cream on the tart shells.
  • Place nicely one or two strawberries (acording to size) on the pastry cream.
  • Melt a bit of red or blond coating on low heat along with a tablespoon of water.
  • Whip the coating until smooth and without bits.
  • Gloss the surface of tartlets using a brush.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Wooden rolling pin 50 cmWooden rolling pin 50 cm 7.30 Euro
Exoglass® round grooved cutters (x 7)Exoglass® round grooved cutters (x 7) 44.40 Euro
Exoglass® round plain cutters (x 7)Exoglass® round plain cutters (x 7) 33.30 Euro
Flexipan - 48 tartlets Ø 5 x H 1,5 cmFlexipan - 48 tartlets Ø 5 x H 1,5 cm 95.40 Euro
"No cook" pastry cream - 5 kg"No cook" pastry cream - 5 kg   Lower price   36.30 Euro