Strawberry tartlets

👨‍🍳 Method

1. 1

   Prepare the Snel bladerdeeg recipe.

2. 2

   Prepare the vanilla pudding recipe and allow to cool completely.

3. 3

   Prepare the Coulis van aardbeien recipe.

4. 4

   Melt the butter in the water and bring to a gentle boil.

5. 5

   Add all the flour at once and stir vigorously until the mixture is dry and pulls away from the sides of the pan.

6. 6

   Add the eggs one at a time, stirring thoroughly after each addition until fully incorporated.

7. 7

   Fold this choux pastry mixture into the cooled vanilla pudding until well combined.

8. 8

   Preheat the oven to 220°C (425°F).

9. 9

   Line tartlet molds with puff pastry and prick the bottom and sides with a fork.

10. 10

    Transfer the pudding mixture to a piping bag fitted with a plain tip.

11. 11

    Pipe the mixture into the lined tartlet molds, filling them evenly.

12. 12

    Sprinkle the top of each tartlet with sliced almonds.

13. 13

    Bake for 20 minutes until golden and puffed.

14. 14

    Remove from the oven and allow to cool slightly.

15. 15

    Carefully slice off the lid of each tartlet and set aside.

16. 16

    Whip the cream with 12 tablespoons of powdered sugar until stiff peaks form.

17. 17

    Rinse the strawberries and pat dry with paper towels.

18. 18

    Remove the green stems and cut the strawberries in half lengthwise.

19. 19

    Reserve the most attractive strawberry halves for garnishing the tops.

20. 20

    Pipe a ring of whipped cream into the base of each tartlet.

21. 21

    Arrange the strawberry halves on the whipped cream in a circular pattern.

22. 22

    Pipe another ring of whipped cream on top of the strawberries.

23. 23

    Place the pastry lid on top of each tartlet.

24. 24

    Pipe a rosette of whipped cream on top of the lid.

25. 25

    Crown each tartlet with a perfect strawberry half.

26. 26

    Spoon Coulis van aardbeien around the tartlet on the serving plate.

27. 27

    Dust the plate lightly with powdered sugar.

28. 28

    Place the tartlet in the center of the plate.

29. 29

    Garnish with fresh mint leaves and serve immediately.