Classic strawberry tartlet
This strawberry tartlet not only looks deliciously summery, it's also quick and easy to make. The crust is deliciously crisp and airy, so the tartlet isn't too heavy.
Classic strawberry tartlet! This classic strawberry tartlet not only looks deliciously summery, it's also quick and easy to make. The crust is deliciously crisp and airy, and the strawberries are sweet and refreshing. Serve the tartlet as a dessert or with coffee.
Preparation
Preheat the oven to 200°C (400°F). Remove the puff pastry from the freezer.
Halve the strawberries and cut half of them into hearts by cutting a small corner out of the center of the top. Set these aside.
Puree the remaining strawberries with 1 tsp of the Spice Mix for Cookies & Speculaas using a hand blender.
Grease the tartlet pan with butter and press the puff pastry into the tartlet shape. Then prick the base with a fork to prevent the base from rising during baking. Place the tartlet pans in the preheated oven and bake according to the package directions.
Whip the cream until stiff peaks form and gently fold in the strawberry mixture. Refrigerate.
Remove the puff pastry from the tartlet tin and spread the strawberry cream over the cooled base.
Garnish the tartlet with the strawberries cut into hearts, followed by the mint and the remaining Spice Mix for Cookies & Speculaas.
Variatietip
Vervang de aardbeien door kersen wanneer deze niet in het seizoen zijn. Verwijder de pit, pureer 1/3 van de hoeveelheid kersen en meng dit door de slagroom. Garneer de tartelette met de overige kersen.
Ingredients
- 4 plakken bladerdeeg
- 250 g aardbeien
- 2 tl Specerijenmix voor Koek & Speculaas
- 30 g ongezouten roomboter
- 190 ml slagroom
- 2 takken munt
Supplies
- Whisk or mixer
- Hand blender
- 4 tartlet molds
