At home we love simple flavors, the usual things, often so many efforts are rewarded by a laconic “yes, good, but…”. And then if the dessert is for the family it is better not to look for too many novelties. Indeed none and even a veil of strawberry jam, which in my opinion is an added value, was an element of disturbance for my children.
Tart should be just shortcrust, cream and strawberries. Mint leaves allowed only because they can be removed and so by mistake, but I recommend it absolutely. Tart today has suffered this trauma. The tartlets are without jam and only with the essential and we are all happy. Shortcrust Pastry is the Milanese one of Massari.
Production time: 40 minutes + 4 hours rest
Degree of difficulty (from 1 to 5): 2
Ingredients for 24 Tartlets
330 g of 00 flour
130 g of sugar
170 g of cold butter, but plastic
15 g of acacia honey
50 g of egg
4 g of salt
1 vanilla pod
½ lemon zest
4 g of baking powder (optional)
Custard with whole eggs
500 g of whole milk
2 whole eggs
100 g of sugar
30 g of corn starch
20 g of 00 flour
½ li only zeste lemon
1 teaspoon of vanilla
Procedure for making tartlets with wild strawberries
Procedure for mixer
Put the cold but plastic butter, the sugar, the honey, the aromas and mix without whipping. Add the egg, letting it absorb all. Then the sifted flour with the baking powder. Knead briefly until everything is mixed together without heating or overdoing the dough. Collect to form a dough, wrap in plastic wrap and keep in the fridge for a few hours.
Procedure with Thermomix
Put the cold but plastic butter, the sugar, the honey, the aromas and mix without whipping fot 15 sec speed 6. Add the egg, let them absorbing for 10 sec. speed 4. Add all the flour sifted with baking powder. Knead briefly until it is all mixed together without heating or overdoing the dough for 30 sec. Collect to form a dough, wrap in plastic wrap and keep in the fridge for a few hours.
Spread the pastry between two sheets of lightly floured baking paper and form and appear according to the intended use.
Because the edges hold up and the bottom is not swollen make a passage in the fridge for an hour and prick the bottom.
Bake at 180 °C static, obviously tart and tartles will have different cooking time, the important thing is that they do not darken too much.
Fill with custard and decorate with wild strawberries.
For the custard
Put the eggs and sugar in a pan, whisk lightly, add the sifted flour and add the milk. Pour a little by little to mix all the ingredients then add the remaining milk and let it boil. Always turn with the whisk to avoid lumps, add the lemon zest into small pieces and the vanilla, make it thicken and turn off.
Custard with Thermomix
Put eggs and sugar for 20 sec. speed 4; add the flour, the salt for 20 sec speed 4. Combine the milk and the aromas 15 minutes speed 2 at 100 °C. Pour into an oven dish, remove the lemon zest and cover with plastic wrap and let cool in the fridge.
Molding tart 12 × 35
Spread the pastry between two sheets of parchment paper lightly dusted with flour and roll out to 7 mm. Cut to the base and transfer to the pan. Prick the bottom and pause in the fridge for at least an hour, then bake at 180 °C in static oven for about 30 minutes.
Let it cool, spread a layer of strawberry jam and then with a pastry bag decorate the tart using a round spout. Garnish with strawberries and mint leaves. Store in the fridge.
Molding tartlets
Spread the pastry between two sheets of parchment paper to a thickness of 7 mm and divide into disks of 7 cm with cookie cutter and rest in the pan pushing the bottom to make it adhere and give the right shape.
The recipe was made by Antonella Audino.
