At home we love simple flavors, the usual things, often 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 a nuisance for my children.
The tart must only be shortcrust pastry, cream and strawberries, the mint leaves allowed only because they can be removed and so if by mistake, but I absolutely recommend it. The tart today has suffered this trauma, the tartlets are without jam and only with the essentials and we are all happy. The pastry is the Milanese one from Massari
Time of realization: 40 minutes + 4 hours rest
Degree of difficulty (1 to 5): 2
Ingredients 24 tartlets
330 g of 00 flour
130 g of sugar
170 g of cold but plastic butter
15 g of acacia honey
50 g of egg
4 g salt
1 vanilla bean
½ zest of lemon
4 g baking powder (optional)
Custard with whole eggs
500 g of whole milk
2 of whole eggs
100 g of sugar
30 g of corn starch
20 g of 00 flour
½ them lemon only zest
1 teaspoon of vanilla
Procedure for making the Tartelle with wild strawberries
Process in the planetary mixer
Add the cold but plastic butter, sugar, honey, herbs and mix without whipping. Add the egg, making it absorb and all the flour sifted with the baking powder. Knead briefly until everything is mixed without heating or excess in the dough. Collect to form a loaf, wrap in cling film and refrigerate for a few hours.
Procedure with Thermomix
Insert the cold but plastic butter, sugar, honey, aromas and mix without whipping 15 sec speed 6. Add the egg, making it absorb 10 sec. vel 4 and all the flour sifted with baking powder. Knead briefly until everything is amalgamated without heating or exceeding the dough 30 sec vel ear. Collect to form a loaf, wrap in cling film and refrigerate for a few hours.
Roll out the pastry between two sheets of lightly floured parchment paper and form and appear according to the intended use.
So that the edges hold up and the bottom does not swell, make a passage in the fridge for an hour and prick the bottom.
Bake at 180 ° C static, obviously tart and folders will have different cooking, the important thing is that they do not darken too much.
Fill with custard and decorate with wild strawberries.
For the cream
Put the eggs and sugar in a pan, whisk lightly with a whisk, add the sifted flours and add the milk. Pour a little to mix all the ingredients then add the remaining milk and bring to a boil. Always turn with a whisk to avoid lumps, add the chopped lemon peel and vanilla, thicken and turn off.
Cream with Thermomix
Insert eggs and sugar 20 sec. vel 4; add the flour, salt 20 sec speed 4. Combine the milk and herbs 15 minutes speed 2 at 100 ° C. Pour into a baking dish, remove the lemon peel and cover in contact with cling film and allow to cool in the refrigerator.
12 × 35 tart molding
Roll out the pastry between two sheets of parchment paper lightly dusted with flour and roll out to 7 mm. Cut out according to the pan and transfer to the pan. Prick the bottom and stop in the fridge for at least an hour then bake at 180 ° C in a static oven at a temperature for about 30 minutes.
Allow to cool, spread a layer of strawberry jam and then decorate the tart with a pastry bag using a round spout. Garnish with strawberries and mint leaves. Store in the fridge.
Tartlet forming
Roll out the pastry between two sheets of parchment paper to a thickness of 7 mm and cut with a 7 cm cookie cutter and place in the pan by pushing the bottom to make it adhere and give the right shape.
The recipe was made by Antonella Audino.
