Tartlets with Strawberries and Yoghurt Cream

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Tartlets with Strawberries and Yoghurt Cream
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1 hr 45 min.


For the dough
250 grams
125 grams
1 pinch
Legumes (or pie weights for blind baking)
Parchment paper (for blind baking)
For the cream
8 sheets
250 milliliters
500 grams
6 tablespoons
1 sprig
4 tablespoons
For decoration

Preparation steps


Pour the flour onto the work surface, mix with salt and make a well in the center of the flour. Cut the cold butter into small pieces and distribute around the flour. Crack the egg in the center, add about 2-3 tablespoons of lukewarm water and mix all ingredients well with a pastry knife. Knead dough into a ball, wrap in plastic wrap and place in the refrigerator for 30 minutes to cool. Roll out the dough and line the tartlet, cover with baking paper and fill with pie weights or beans. Bake in preheated oven at 200°C (approximately 375°F) for about 20 minutes. Loosen from the mold, remove pie weights, leave to cool.


Soak gelatin in cold water. Heat about 50 ml (approximately 1/4 cup) of the cream with mint, but do not boil. Infuse the mint for 10 minutes, then remove and dissolve the gelatine in the hot cream. Add the gelatin mixture to the yogurt and stir, then refrigerate. Once it begins to gel at the edge of the bowl, whip the cream until stiff and fold into the gelatin. Drizzle tart shells with streaks of strawberry jam. Pour the cream into a piping bag with a decorative tip and fill the tarts. Garnish with fresh strawberries and mint leaves. Serve immediately.