Sunshine and summer in the best STRAWBERRY TARTS WITH WHIPPED CREAM. Fresh strawberries are in season right now. They are rich on vitamin C and iron. Servings in 8 small forms or 1 large form (24 cm) for tart shells. Todays dessert: STRAWBERRY TARTS WITH WHIPPED CREAM.   STRAWBERRYTARTSslide2Ingredients: 100 g butter; 2 dl sifted wheat flour; 1 egg yolk; 1 dl icing sugar; 1 vanilla bean; ½ liter whipping cream; 1 pound (about 2½ cups, 500 g) strawberries; a little bit of icing sugar to decorate/sift over tarts before serving.

HOW TO DO: TART SHELLS: Preheat oven to 350 °Fahrenheit / 175 °Celcius (traditionel). Grease 8 small tins with melted butter. Split vanilla bean. With knife scratch the vanilla of the bean. Mix vanilla with one tablespoon sugar.       STRAWBERRYTARTSslide3Measure ingredients. Sift wheat flour and icing sugar together in a large bowl.                     STRAWBERRYTARTSslide4Separate egg yolk from egg white. Use only the yolk. Add butter and egg, slightly beaten into the dry ingredients sifted together. With fingertips blend mixture until it ressembles coarse crumbs. Shape pastry into ball, wrap and set aside in refrigerator to cool for half an hour.STRAWBERRYTARTSslide5On floured surface with floured colling pin, roll pastry into round. Divide in 8 parts. Line tart shells with pastry. Press pastry onto bottom and up side of shells. Trim edge. With fork, prick pastry in many places. Set tart shells aside in refrigerator to cool for 1 hour. Bake STRAWBERRY TARTS in preheated, moderate oven 350°Fahrenheit/175° Celsius about 10-12 minuttes. Cool off. STRAWBERRIES & CREAM: Clean and fix strawberries. Cut them in slices. Whip the heavy cream (double cream). Serving: A taste of sunshine and summer in STRAWBERRY TARTS WITH WHIPPED CREAM in my garden …..Bon appetit !  STRAWBERRYTARTSslide7

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