Easy Mini Strawberry Tarts, a deliciously delicious dessert of the season, here I show you how to make it at home.
Component:
For the dough:
– 150 grams of flour
– 25 grams whole wheat flour
– 30 grams ground almonds
– 2 tbsp icing sugar
– 6 tbsp cold butter
– 1 egg yolk
– 2 tbsp cold water
– Salt
For Cheese Filling:
– 240 g mascarpone cheese
– 240 g cream cheese – Philadelphia cheese
– 2 tbsp heavy cream
– 1/2 tsp almond extract
– 1/2 tsp vanilla extract
– 2 tbsp honey
For Strawberry Filling:
– 500 grams strawberries
– 25 grams strawberry jelly
– 1/4 tsp almond extract
– 50 grams flaked almonds
Preparation:
Dough preparation:
First, put all purpose flour in the bowl of your food processor, add almond powder, cubed butter, salt and egg yolk and mix everything.
Then add water and keep mixing to make a paste.
Make a ball out of your dough, roll it up and put it in the fridge for at least 30 minutes.
Preheat your oven to 180°, flour a work surface, roll out your dough with a roller and then spread it into mini tart molds – bottom and sides.
Place a circle of baking paper in each mold and then place on top of the dried beans as a weight.
Then put them in the oven for 20 to 25 minutes, remove the paper and weights, and cook for another 5 minutes.
Leave to cool at the end of cooking and then unwrap them.
Preparation of Cheese Filling:
First, put mascarpone, cream cheese, cream, honey and almond and vanilla extract in a salad bowl.
Then whip them with your electric mixer on medium speed for 3 minutes.
Preparation of Strawberry Filling:
First wash the strawberries and cut them into quarters
Heat the jelly in a small saucepan over medium-low heat, remove the saucepan from the heat, then pour the strawberry and almond extracts over the top, whisking everything together.
Assembling the Tart:
Divide cheese filling into tarts, then top with strawberries.
Then sprinkle everything with chopped almonds and put in the fridge for at least 2 hours.
Finally presenting your easy Mini Strawberry Tart, serve and enjoy your meal.
