A crisp shortcrust tartlet filled with a gently ginger-infused whipped cream and fresh strawberries, a classic French dessert that is both simple and elegant.
Ingredients
- 100 g T55 wheat flour
- 50 g unsalted butter
- 30 g confectioners' sugar
- 1 piece egg yolk
- 1 pinch fine salt
- 1 tbsp cold water
- 200 ml 30% fat liquid heavy cream
- 20 g fresh ginger
- 20 g granulated sugar
- 1/2 tsp vanilla extract
- 200 g fresh strawberries
- 2 tbsp apricot jam
- 1 tsp water
Method
- Prepare the shortcrust pastry: in a bowl, mix the flour and salt. Add the cold diced butter and rub together with your fingertips until it reaches a sandy texture. Incorporate the confectioners' sugar and the egg yolk. Knead quickly to form a ball; add a little cold water if the dough is too dry. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 180 °C (convection).
- Roll out the dough on a floured surface to 3 mm thick. Line two tartlet pans (about 10 cm in diameter). Prick the bottom with a fork, cover with parchment paper and pie weights (dried beans or ceramic weights). Bake for 15 minutes, then remove the weights and paper and continue baking for 5 to 10 minutes until the bottoms are golden. Let cool on a wire rack.
- Prepare the ginger whipped cream: peel and slice the ginger thinly. In a small saucepan, heat the cream with the ginger until simmering (do not boil). Cover and let steep for 15 minutes off the heat. Strain through a fine-mesh sieve, pressing well on the ginger. Refrigerate the infused cream for at least 1 hour (it must be very cold).
- Once the cream is very cold, pour it into a bowl with the granulated sugar and vanilla extract. Whip with an electric mixer or hand whisk until firm peaks form. Keep chilled.
- Prepare the glaze (optional): in a small saucepan, heat the apricot jam with the water until liquid. Pass through a fine sieve to remove any chunks. Let cool slightly.
- Wash, hull, and cut the strawberries in half (or into quarters if they are large).
- Fill the cooled tartlet shells with the ginger whipped cream using a piping bag or a spoon. Arrange the strawberries harmoniously on top. Gently brush the strawberries with the apricot glaze using a pastry brush to give them a shine.
- Serve immediately or keep in the refrigerator until ready to eat.
Nutrition
Per serving
- Energy
- 851.3 kcal
- Protein
- 11.9 g
- Carbohydrate
- 76.38 g
- Fat
- 54.39 g
- Fibre
- 6.88 g
- Calcium
- 118.13 mg
- Iron
- 0.85 mg
- Magnesium
- 37.18 mg
