Wednesday, August 05, 2015

Strawberry tartlet - Jordgubbstartelett


Fill a crispy tartlet shell with an airy strawberry crème. This dessert is good when you have many guests and is really delicious at that.

Approx 8 servings

Tartlet dough:
1 ¼ cups flour
scant ¼ cup sugar
1 tsp vanilla sugar
½ tsp salt
3½ oz butter or margarine
1 egg

Strawberry crème:
4 cups strawberries
3 tbsps fresh lemon juice
2 tbsps sugar
2 tbsps Maizena or cornflour
good ¾ cup whipping cream

whipped cream

Mix flour, sugar, vanilla sugar and salt. Cut the fat in pieces, put them in the flour and chop it together until crumbly. Beat the egg, add it and quickly work the dough together. Leave in a cold place for about 1 hour.

Roll out the tartlet dough to a round plate and put it in a pie pan, diameter approx 10 inches, and bake in the middle of the oven at 175 to 200C/gasmark 4 to 6 for about 20 minutes or until done. Allow to cool.

Mash half of the berries and put them in a saucepan. Blend in lemon juice, sugar and Maizena or cornflour. Heat while stirring until it thickens. Allow to cool. Slice remaining berries and blend them into the creme – save some for decoration.

Beat the cream until thick, blend it into the cold crème and pour it in the tartlet shell. Decorate and serve.

You can very well make the dough in a food processor.




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