Tartlets with strawberry-rum-cream

Ingredients

Directions

1. 1

   Beat the egg whites until stiff, adding 100 g sugar and salt. As soon as the iced snow is firm to cut, sieve the icing sugar and starch into the bowl and carefully fold in with a whisk. Pour the beaten egg whites into a piping bag with a medium-sized perforated spout. Draw 6 circles (9-10 cm Ø) on a piece of baking paper (size of baking tray) and place the paper upside down on the tray. Squirt circles in a spiral shape from the inside outwards and squirt 2 circles as a border. Dry the meringue in the oven for at least 4 hours (electric oven: 75 °C/ circulating air: 50°C [make sure that the corners of the paper are weighted down]/ gas: stage 1 [switch the gas on for 30 minutes, then switch it off for 30 minutes]).

2. 2

   It is best to leave overnight in a slightly open oven. Let the meringue cool down on a kitchen grid. Wash and clean 200 g strawberries. Marinate strawberries, lemon juice, vanilla sugar, 2 tablespoons of sugar and rum for about 30 minutes, then puree. Roughly chop the chocolate, melt it in a bowl on a warm water bath and brush the tartlets with it inside. Whip the cream until stiff. Take off about 6 tablespoons of strawberry puree. Stir the rest of the puree into the cream and chill for about 30 minutes. Wash the mint, dab dry and remove the leaves. Pour rum-strawberry cream into a piping bag with a perforated spout. Pour 5 cream tuffs into each meringue bowl and put some strawberry puree in the middle.

3. 3

   Whip the cream until stiff. Take off about 6 tablespoons of strawberry puree. Stir the rest of the puree into the cream and chill for about 30 minutes. Wash the mint, dab dry and remove the leaves. Pour rum-strawberry cream into a piping bag with a perforated spout. Pour 5 cream tuffs into each meringue bowl and put some strawberry puree in the middle. Cut 3 strawberries into narrow slices and place between the tuffs. Decorate the tartlets with lemon balm and dust with icing sugar