Saturday, June 17, 2006

Strawberry tarts

It's not so sohisticated or innovative, but at least thanks to the syphon the caramel chantilly cream does liven up the dish. I based this on a recipe by Chef Guy Guenego. I must admit that the original looks much better! It uses PĆ©rigord strawberry ice cream, but still waiting for my replacement blade from Kenwood, I replaced the ice cream with chantilly.

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Ingredients :
A roll of puff pastry
Icing sugar
20 cl of liquid single cream
4 spoons of caramel
Mint leaves
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  • Lay out the puff pastry and cut into circles around 10 cm in diameter (according to the moulds you want to use). Leave in the fridge for 30 minutes.
  • Preaheat the oven to 250°c (mark 8).
  • Pour the cream and caramel toghether in the syphon, or simply beat the two together with a mixer.
  • Cook the pastry dics for 8 to 10 minutes.
  • Wash and cut the strawberry into long thin slices.
  • Butter the baking moulds, and line the bottom with strawberry slices. Powder with icing sugar.
  • Bake for 4 minutes, then after removing from the oven, place the pastry discs over the top of each mould.
  • Turn out the tarts straight away, like a 'tarte tatin'.
  • With the syphon or a piping nozzle, add the cream, and a few mint leaves to decorate.
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bcinfrance said...

Caramel chantilly -- that is a great idea! And I see the syphon is still in action. Looks great!

Rosa's Yummy Yums said...

Very interesting! Caramel chantilly surely tastes very fine...