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Friday, 22 February 2013

Simple Strawberry and Chantilly Cream Tartlets Recipe

Hello lovely followers, I hope you are all having a great day and looking forward to the weekend.

As I mentioned in my last post, I took a couple of days of this week, which means I had time to do some fun, purely recreational, just for the sake of it baking! Woohoo!

I decided to make these gorgeous Strawberry & Chantilly Cream Tartlets.

They are absolutely scrumptious and so pretty, you will be amazed at how simple they are to make.


The tartlet bases are made from a Breton Biscuit dough, they are beautifully buttery and a bit like a cross between shortbread and a butter cookie. Chantilly Cream sounds suitably fancy but those of you in the know will know that it is simply made by whipping cream with a little icing sugar and vanilla.

In this recipe you pipe the Breton Biscuits dough into dessert rings before baking, this means that the cookies rise up and then fall slightly in the middle, leaving you with a perfectly constructed little dessert cup, that you can then fill and top with anything your heart desires.

Do not fill your Breton Biscuit cups with cream until just before serving otherwise the edges of the cups may soften.  You can bake the biscuit cups and store them in an airtight container for up to a week and you can also whip the cream and half the strawberries a few hours in advance and refrigerate them until needed.  Assembling the Tartlets will only take around 10-15 minutes.



For the Breton biscuit base I adapted a recipe from one of my newest favourite cookbooks The Little Paris Kitchen by Rachel Khoo. Khoo uses delicious Breton biscuit base to make Grapefruit and Pepper Meringue Tartlets.

The book is truly wonderful and one of those I love to curl up with and browse through.  All of the recipes are relatively simple, yet seriously sophisticated with oodles of Parisian charm. 



Strawberry & Chantilly Cream Tartlets

For the Breton Biscuit Cups:

75g unsalted butter
75g caster sugar
1/4 tsp salt
1/2 tsp vanilla paste
2 large egg yolks
100g plain flour
2 tsp baking powder

For the Chantilly Cream:

300ml double cream
30g icing sugar, sieved
1/2 tsp vanilla paste
To Decorate:
16 strawberries, halved
icing sugar

To make the Breton Biscuit Cups:

Preheat the oven to 180C. Butter the base of a baking tray and 8 x 6cm dessert rings (I used my Alan Silverwood Mini Cake Rings), place the greased dessert rings onto the grease baking tray.

In a large mixing bowl cream together the butter, sugar and salt. Beat until light and fluffy, around 3 minutes.  Add the vanilla paste and beat to combine.

Add the egg yolks and continue to beat for around 1 minute. Scrape down the mixing bowl and beat for another 30 seconds.

Sift together the flour and baking powder.

 Add the dry ingredients to the creamed mixture and beat just until the mixture comes together.

Transfer the dough into a piping bag fitted with a plain round 1cm piping tip.

Pipe the dough into the prepared dessert rings, taking care to divide the dough evenly between all 8 rings. Use a small spoon dipped in hot water to level out the dough.

Bake the Breton Biscuit Cups for 12 minutes or until lightly golden brown.

Leave the biscuit cups to cool for a few minutes running a small sharp knife around the inside edge of each ring to release the biscuits.

Transfer the biscuit cups to a wire rack to cool completely before storing or filling.

To Make the Chantilly Cream:

Combine the cream, icing sugar and vanilla paste in a large mixing bowl and beat until the cream is thick and piping consistency.

Cover the bowl with clingfilm and refrigerate until needed.

To Assemble:

Just before serving, transfer the Chantilly cream into a piping bag fitted with a 1M piping tip.

Pipe cream into the recess of each biscuit, making sure the cream stands tall and peaks at the top.

Take 4 strawberry halves and place them around the peak of cream, so that the base of each strawberry sits on the rim of the biscuit cup.

Dust the Tartlets with icing sugar and serve.






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