Recipe

Tartelets With Mastic Mousse And Strawberries Recipe

	Alagrecque / All my dishes 2 years, 5 months ago A different version of a tartlete with strawberries and mastic mousse Prep:180m Cook:45m Servings:4	Alagrecque
	strawberries mastic tart

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Ingredients

200 gr. strawberries

50 gr. chopped almonds

sprigs of fresh mint leaves

4 tbs strawberry sauce

For the mastic mousse

750 ml cream

6 eggs separated

250 gr confectioner’s sugar

100 ml mastic liquer

3 tbs mastic powder

For the tartlets

250 gr all-purpose flour

1 egg

30 gr almond flour

150 gr soft butter

80 gr confectioner’s sugar

1 pinch of salt

For the strawberry sauce

200 gr strawberries

1 vanilla bean

300 gr. water

50 gr. sugar

Directions

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

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