STRAWBERRY AND CREAM TARTS
- FOR THE CREME DIPLOMAT
- 100ml heavy cream
- You'll need a single recipe of pastry cream from the blog (link found below the recipe). Make ahead and chill.
- FOR THE SABLE BRETON
- 80g egg yolks (approx. 4)
- 175g caster sugar
- 160g unsalted butter, softened
- 220g plain flour
- 7g baking powder
- Pinch of salt
- TO FINISH THE TART
- 1 punnet strawberries, hulled and halved
- Icing sugar, to dust
- Preheat the oven to 165 C (320 F).
- Butter and flour 6 individual tart tins (I used bottomless rings).
- Beat the butter with a wooden spoon until creamy. Set aside.
- Using a stand mixer fitted with whisk attachment, beat the egg yolks on a high speed.
- Add the sugar all at once and beat until pale and creamy.
- Turn the mixer to a low speed and add a quarter of the butter at a time, beating until incorporated after each addition.
- Turn off the mixer. Sift the flour and baking powder over the butter mixture and fold in slowly with a spatula, until just incorporated.
- Bring the dough together with your hands, gently, and divide among the tart cases.
- Press the pastry into the bases and up the sides of the tart cases.
- Bake for 15 - 20 minutes, until puffed and golden.
- Remove from the oven and allow to cool.
- Whip the cream to stiff peaks.
- Stir the pastry cream well to soften, then stir in the whipped cream.
- Use a piping bag fitted with round nozzle to pipe dots of creme diplomat onto the base. Arrange the strawberries over the creme.
- Dust with icing sugar to serve. Makes 6 tarts.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2014/04/17/strawberry-and-cream-tarts/
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