Strawberry mini tarts
Strawberry mini tarts – a refined and refreshing dessert, perfect for warm summer days or special occasions! These delicious little cakes are truly a delight for the senses, thanks to the combination of flavors and textures. Plus, they are easy to prepare and can be customized to your liking. Let's embark on this adventure of making strawberry mini tarts together, step by step!
Preparation time: 30 minutes
Baking time: 10-20 minutes
Cooling time: 4 hours or overnight
Number of servings: 10-12 mini tarts
Necessary ingredients:
*For the base:*
- 3 eggs
- 100 g powdered sugar
- 80 g flour
- 20 g cocoa
*For the strawberry puree:*
- 300 g fresh strawberries
- 100 ml water
- 200 g sugar
*For the mousse:*
- 200 ml strawberry puree
- 200 ml liquid cream
- 50 g sugar
- 100 g mascarpone
- 1 packet gelatin
*For the strawberry jelly:*
- 1 packet strawberry jelly
Preparation:
Step 1: Preparing the strawberry puree
We start with the strawberry puree, which will give a delicious taste to our mini tarts. We weigh 300 g of strawberries and wash them well under cold running water. We remove the leaves and cut them in half or quarters, depending on their size. We place the strawberries in a pot along with 100 ml of water and 200 g of sugar, then let them boil over medium heat. We stir occasionally until the strawberries become soft and can be blended. Once boiled, we let them cool slightly, then blend until we have a smooth puree. We use 200 ml of this puree for our mousse, and we can keep the rest for serving.
Step 2: Preparing the base
In a bowl, we whisk the egg whites with powdered sugar until fluffy and shiny. We add the yolks, gently folding with a spatula. We sift the flour and cocoa and incorporate them into the mixture, stirring carefully to avoid losing the air. We pour the batter into a baking tray lined with parchment paper and bake at 180 degrees Celsius. The baking time varies: about 10 minutes for large trays, and for taller ones, 20 minutes. The base should be slightly elastic to the touch.
Step 3: Preparing the strawberry jelly
Following the instructions on the packet, we prepare the strawberry jelly. Usually, the powder is mixed with hot water, letting it cool slightly. Here, I made a little mistake: I poured the warm jelly over the base, and it absorbed. So, a useful tip: let the base cool completely before adding the jelly!
Step 4: Preparing the mousse
In another bowl, we whip the liquid cream with sugar until firm. In another container, we mix the strawberry puree with mascarpone until homogeneous. The gelatin is soaked in cold water, and for a more sophisticated taste, I used 50 ml of sweet red wine. We place the gelatin in a bain-marie until it liquefies, then add it to the strawberry puree and mascarpone mixture. We mix well, then gently fold in the whipped cream.
Step 5: Assembling the mini tarts
Once the base has completely cooled, we add the strawberry jelly, allowing it to set. Then, we pour the mousse mixture over the jelly in the tray and refrigerate. Ideally, we should let the mini tarts cool overnight to set well.
Step 6: Cutting and decorating
The next day, using a stainless steel ring or a glass dampened in cold water, we cut the mini tarts. We decorate each serving with halved strawberries and a whole strawberry with the stem in the middle. These strawberry mini tarts are served chilled, bringing an explosion of freshness and sweetness.
Nutritional benefits and calories
These mini tarts are not only delicious but also full of nutrients, thanks to the strawberries, which are rich in vitamin C, antioxidants, and fiber. A serving has approximately 150-200 calories, depending on the ingredients used and the size of the portion.
Serving suggestions
These mini tarts pair perfectly with a scoop of vanilla ice cream or a chocolate sauce. Also, a refreshing lemonade or iced tea can complement this wonderful dessert.
Tips and variations
If you want to explore other flavors, you can replace strawberries with raspberries or even peaches. You can also add a little vanilla extract or a splash of liqueur to the mousse for an extra flavor.
Frequently asked questions
1. Can I use frozen strawberries?
Yes, it is an excellent option, but make sure to let them completely thaw before preparation.
2. How can I make these mini tarts less sweet?
Reduce the amount of sugar in the recipe and use riper strawberries, which are naturally sweeter.
3. Can I replace mascarpone?
Of course! A good alternative is cottage cheese or Greek yogurt, but keep in mind that the texture will be different.
These strawberry mini tarts will not only impress with their appearance but also with their refined and balanced taste. I hope I have inspired you to prepare them and enjoy every bite! Bon appétit!
Ingredients: For the base: 3 eggs, 100g powdered sugar, 80g flour, 20g cocoa. For the strawberry puree: 300g strawberries, 100ml water, 200g sugar. For the foam: 200ml strawberry puree, 200ml liquid cream, 50g sugar, 100g mascarpone, 1 packet gelatin. For the strawberry jelly: 1 packet strawberry jelly.
