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Strawberries
Wild strawberries tartlets
Author:
Les Cultures de chez nous
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Preparation
Baking
Portions
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Freezing
No
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Ingredients
Preparation
Ingredients
Almond shortcrust (portions are for a pie of 24 cm) :
150 ml (150 gr) of flour
150 ml (150 gr) of almonds powder
100 ml (100 gr) of sugar
1 package of vanilla sugar
1 egg
1 pinch of salt
150 ml (150 gr) of crumbled cold butter
Custard (quantities are for about 4 to 6 tartlets, depending of how much you set into each) :
400 ml (1,6 cup) of milk
4 egg yolks
70 ml (5 tablespoons) of sugar
5 ml (1 teaspoon) of vanilla
1 package of vanilla sugar
30 ml (2 tablespoons) of cornflour
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Wild strawberries tartlets
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Sep 24
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Jan 01
Preparation
For 2 tartlets, use about 80 ml (80 gr) of wild strawberries.
Almond shortcrust :
In a terrine, mix flour, almonds powder, sugar, salt and the package of vanilla sugar. Dilute the whole egg and add to the preparation.
Add crumbled butter and knead quickly. Continue with your hands to obtain a smooth ball. Cover with plastic wrap and refirgerates for at least 2 hours.
After 2 hours, spread the dough and set into small tratlets mold.
For the custard :
Boil milk meanwhile whisking egg yolks and sugars. Add cornflour and mix well. Add boiling milk over the mixture and mix well.
Reset at medium heat, until it thickers. Let cool down before serving.
Just before serving, garnish bottoms of tartlets with custard and cover everything up with wild strawberries.
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