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🍰 Tartellette al Curd alle Fragole

360 kcal · 30 min · 4 porzioni

Tartellette al Curd alle Fragole Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Separate one egg. Set aside the yolk for the dough.
  2. 2. Quickly mix 70 grams of soft butter with icing sugar, a pinch of salt, flour and the egg yolk in a bowl to form a smooth dough.
  3. 3. If the dough is too dry, add 1 to 2 tablespoons of cold water.
  4. 4. Place the dough in the bowl and let it rest in the refrigerator for about 1 hour.
  5. 5. Wash 500 grams of strawberries thoroughly and remove the green stems.
  6. 6. Cut a lemon in half and squeeze out the juice.
  7. 7. Puree the strawberries finely in a tall container.
  8. 8. Strain the strawberry puree through a sieve into a pot.
  9. 9. Add the lemon juice and 2 tablespoons of butter to the strawberry mixture in the pot.
  10. 10. Warm the mixture over medium heat until the butter has completely melted.
  11. 11. Stir in the sugar and let it melt while stirring constantly.
  12. 12. Whisk the remaining eggs (the egg whites) in a separate bowl.
  13. 13. Add the hot strawberry mixture to the whisked eggs while stirring constantly.
  14. 14. Return the entire mixture to the pot.
  15. 15. Heat the mixture over medium heat while stirring until it thickens slightly.
  16. 16. Let the curd cool down.
  17. 17. Store the cooled curd in the refrigerator.
  18. 18. Lightly flour a work surface and roll out the dough.
  19. 19. Grease 8 tartlet molds (each 10 cm in diameter).
  20. 20. Place the dough sheets into the molds and form a small edge.
  21. 21. Prick the dough in several places with a fork.
  22. 22. Place the molds back in the refrigerator for about 10 minutes.
  23. 23. Preheat the oven to 200 degrees top and bottom heat.
  24. 24. Line the dough molds with baking paper.
  25. 25. Fill the molds with dried legumes as baking weights.
  26. 26. Bake the tartlets for about 10 minutes blind (without filling).
  27. 27. Remove the baking paper and the legumes.
  28. 28. Bake the tartlets for another 6 to 8 minutes until golden brown and crispy.
  29. 29. Take the tartlets out of the oven.
  30. 30. Let the tartlets cool down completely.
  31. 31. Fill the cooled tartlets with the strawberry curd.
  32. 32. Place the filled tartlets in the refrigerator for approx. 1 hour.
  33. 33. Wash the remaining strawberries and remove the stems.
  34. 34. Cut the strawberries into small pieces.
  35. 35. Whip the cream stiff using a hand mixer.
  36. 36. Fill the whipped cream into a piping bag.
  37. 37. Decorate the tartlets with dollops of cream.
  38. 38. Place the small strawberry pieces on top as decoration.

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