Mini strawberry cream tarts

Mini Strawberry Cream Tarts

If you are looking for a quick and delicious dessert, these mini strawberry cream tarts are the perfect choice! With a crispy crust and a delicate strawberry cream, these tarts are ideal for any occasion, whether it's a family meal or a party with friends. Additionally, I will provide you with some useful tips and variations to customize your recipe.

Preparation time: 1 hour
Baking time: 35 minutes
Total time: 1 hour 35 minutes
Number of servings: 12 mini tarts

Necessary ingredients:

For the tart crust:
- 300 g flour
- 4 tablespoons sugar
- 2 tablespoons sour cream
- 50 g butter (at room temperature)
- 75 g lard (you can also use margarine, but lard gives a flakier texture)
- 2 egg yolks
- A pinch of salt
- 1/2 teaspoon baking soda dissolved in lemon juice
- 1 packet of vanilla (or a teaspoon of vanilla extract)

For the strawberry cream:
- 400 g fresh strawberries (or frozen if out of season)
- 3 tablespoons sugar
- 200 ml whipping cream
- 10 g gelatin

Preparing the crust:

1. Start by preheating the oven to 180°C (356°F). This step is essential for achieving an even and crispy crust.

2. In a large bowl, sift the flour together with the salt and baking soda. This will help avoid lumps in the dough and ensure a fine texture.

3. Add the sugar, butter, and lard cut into small cubes. Using your fingers or a hand mixer, rub the ingredients together until you get a mixture similar to fine breadcrumbs.

4. In another bowl, beat the egg yolks with the sour cream and vanilla, then add the mixture to the dry ingredients. Mix with a spatula until everything is well combined.

5. Form a ball from the dough, wrap it in plastic wrap, and let it rest in the refrigerator for one hour. This step will help the dough become easier to roll out and will contribute to the tart's crispy texture.

Preparing the mini tarts:

6. After the dough has rested in the refrigerator, sprinkle some flour on the work surface and roll out the dough to a thickness of about 5 mm.

7. Cut circles from the dough, slightly larger than the tart molds you have. Place the circles into the tart molds, ensuring that the dough covers the edges well.

8. Place the molds in the preheated oven and bake for 35 minutes or until the crusts are golden. Let them cool completely before adding the cream.

Preparing the strawberry cream:

9. In a bowl, place the cleaned and halved strawberries, add the sugar, and let them sit for 15-20 minutes until they release their juice. This natural syrup will add an intense flavor to the cream.

10. Blend the strawberries using an immersion blender or a food processor until you obtain a smooth puree. If you prefer a less smooth texture, you can leave some strawberry pieces.

11. Soak the gelatin in 2 tablespoons of cold water for 5 minutes. Then, heat the gelatin in the microwave for 10-15 seconds to dissolve it completely. Add the gelatin to the strawberry puree and mix well.

12. In another bowl, whip the cream until it becomes firm. Gently fold the whipped cream into the strawberry puree, being careful not to deflate the whipped cream.

Assembling the tarts:

13. Fill each mini tart with the strawberry cream using a spoon or a pastry bag for a more elegant look.

14. You can decorate each tart with a dollop of extra whipped cream on top or with some fresh strawberry pieces.

15. Let the mini tarts sit in the refrigerator for about an hour before serving, so the cream can set slightly.

Serving suggestions and variations:

These mini strawberry cream tarts can be served as is or alongside a scoop of vanilla ice cream or a drizzle of melted chocolate sauce. You can also experiment with other fruits, such as raspberries, blueberries, or peaches, using the same technique for preparing the cream. Each variation will add a personal touch and a different flavor to your dessert!

Nutritional benefits:

Strawberries are rich in vitamin C, antioxidants, and fiber, making them a healthy ingredient for your desserts. Additionally, the whipping cream adds creaminess and a savory taste, but it is good to be mindful of portions to avoid exceeding necessary calories.

Frequently asked questions:

1. Can I use other fruits instead of strawberries?
Yes, you can adapt the recipe using any seasonal fruits or your favorites. Make sure to adjust the amount of sugar according to the sweetness of the chosen fruits.

2. How can I prevent the crust from getting soggy?
Make sure the crust is well-baked and let it cool completely before adding the cream. You can use a chocolate glaze based on butter to create a barrier between the crust and the cream.

3. Can I make the tarts a day in advance?
Of course! These mini tarts are great the next day, but it is recommended to fill them with cream just before serving to keep the crust crispy.

These mini strawberry cream tarts are definitely a dessert that will bring smiles to the faces of your loved ones. I encourage you to try the recipe and play with flavors and ingredients. Happy cooking!

 Ingredients: For the tart crust: 300 g flour 4 tablespoons sugar 2 tablespoons sour cream 50 g butter 75 g lard 2 egg yolks Salt baking soda extinguished with lemon juice Vanilla For the cream: 400 g strawberries 3 tablespoons sugar 200 ml whipping cream 10 g gelatin

 Tags:  mini tarts with cream