Strawberry tarts

Strawberry tarts

By
From
The Beef Club
Serves
4
Cooking time
72 mins
Photographer
Marie-Pierre Morel

The sweet pastry

Ingredients

Quantity Ingredient
85g salted butter
90g caster sugar
1 egg yolk
1/2 vanilla pod
100g plain flour, plus a little for the worktop
1 1/2 teaspoons baking powder

The bavarois and the coulis

Quantity Ingredient
500g strawberries
100g water
9 sheets gelatine
150g single cream
400g strawberries
2 tablespoons pistachios unroasted and unsalted, finely ground

Method

  1. For the pastry, beat together the butter and sugar. Add the egg yolk and the seeds from the vanilla pod (split the vanilla pod and scrape the seeds out with a knife). Then fold in the flour mixed with the baking powder. Knead into pastry and leave to rest in a cold place for at least 1 hour.
  2. Preheat the oven to 170°C.
  3. Roll the pastry out very thin on a lightly floured worktop. Cut out circles 10 cm in diameter. Place them on a baking tray covered with greaseproof paper. Bake for 12 minutes, then leave to cool.
  4. Now make the bavarois and coulis. Stew 250 g of the strawberries (de-stalked) with water in a saucepan over a gentle heat for 1 hour. Blend. Add the remaining 250 g of strawberries (stalks removed) and blend again. Put the gelatin in cold water to soften, then drain and incorporate into the strawberry mixture with a whisk. Weigh the mixture, take half of it and set aside; add the other half to the cream in a separate bowl. Leave the 2 mixtures to cool (but not set) for about 30 minutes.
  5. Arrange a layer of the bavarois mixture (with the cream) on the tart bases using a piping bag or a spoon. Place the fresh strawberrie (de-stalked, and cut in half if large) on top, then add the coulis mixture (without cream) and sprinkle with the ground pistachio.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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