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Tartelets with Mastic Mousse and Strawberries Recipe

Ingredients

How to make it

  • To prepare the strawberries sauce, combine the water and fruits in a saucepan and bring to a boil.
  • Pass through a sieve into another pan and bring it back to a boil.
  • Lower the heat and let simmer carefully for 15 min.
  • Scrape the pulp out of the vanilla bean and add both the pulp and husk of the bean in the sauce.
  • Add the sugar and let it cool.
  • To prepare the tartlet crust, sift the flour on a working area and add the salt in the middle.
  • Then add the butter and make a crumble with the dough, using the tips of your fingers.
  • Make a hole in the middle and add the confectioner’s sugar and almond flour.
  • Then add the egg, working the dough the same way. Make a ball with it and put it in plastic wrap.
  • Refrigerate for at least 2 to 3 hours.
  • Roll your dough and place it in greased molds.
  • Make little holes with a fork.
  • Cover with pieces of baking paper covered with some weight, such as rice or dried beans.
  • Cook in a preheated oven at 180 C for about 20 min.
  • Remove the paper and continue cooking for 5 to 6 min. more.
  • Remove from the oven and let cool on a cooling rack.
  • To prepare the mastic mousse, whip the cream.
  • Then beat the egg yolks with 100 gr. of the sugar until foamy.
  • Separately beat the egg whites with the remaining sugar into a stiff meringue.
  • Gently combine the whipped cream, egg yolks mixture and meringue, then smoothly fold the mastic liqueur and powder in the mousse. Refrigerate for at least 3 hours.
  • When the tartlets are cold, fill them with the mastic mousse, add the sliced strawberries and almonds and pour some red fruit sauce over them.
  • Garnish with some fresh mint leaves and serve

People Who Like This Dish 1
Reviews & Comments 1

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    " It was excellent "
    trigger ate it and said...
    Strawberries and mousse yum!

    Michael
    Was this review helpful? Yes Flag

The Cook

alagrecque Thessaloniki, GR

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