Small strawberry tartlets with almond cream
easy
10 mins
10 mins
Ingredients
- 7-10 Tbsp Shape: Tartelette tin with lifting base, approx. 12 cm Ø, possibly in the shape of a heart (as a substitute for a total of 48 minitartelettes in a 24 mini muffin tin)
- 250 g flour, 75 g sugar
- 1 Egg (Gr. M)
- 7-10 Tbsp pulp of 1 vanilla pod
- 1 pinch Salt
- 125 g cold butter
- 1 package Vanilla custard powder
- 1⁄2 l milk, 4 tablespoons sugar
- 100 g Whipped cream
- 2 TEASPOONS Amaretto
- 7-10 Tbsp Butter
- 7-10 Tbsp Flour
- 500 g Strawberries
- 7-10 Tbsp Icing sugar
Directions
- 1
For the short pastry, knead flour, sugar, egg, vanilla pulp, salt and butter in pieces with the dough hooks of the mixer to a smooth dough. Form into a ball and chill for at least 1 hour (see right).
- 2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease tins with butter. Roll out the dough on a slightly floured work surface and cut out 8 circles of approx. 12 cm Ø (alternatively 48 circles of approx. 5 cm Ø).
- 3
Place the dough circles in the moulds or troughs and press on the edges (see right). Bake in a hot oven for about 10 minutes. Leave to cool. Remove from the mould and let cool down.
- 4
For the almond cream, stir pudding powder, 6 tablespoons of milk and 3 tablespoons of sugar until smooth. Boil up the rest of the milk. Stir the pudding powder into the boiling milk, bring to the boil and simmer for about 1 minute. Leave to cool slightly.
- 5
Whip the cream until semi-stiff and allow 1 tbsp. sugar to trickle in. Stir in Amaretto. Fold the cream into the pudding.
- 6
Fill almond cream into tartlets. Wash, clean and halve the strawberries. Cover tartelettes with strawberries. Dust with icing sugar.
Nutrition Facts
370 kcal
45 g
18 g
5 g
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