John Myers
Small Strawberry Tartlets …
The perfect small strawberry tartlets … recipe with a picture and simple step-by-step instructions.
- 6 Ladyfingers
- 25 g Butter
- 150 g Fresh strawberries
- 1 Tablespoon (level) Powdered sugar
- 0,25 Vanilla pod
- 100 Milliliters Milk
- 100 g Whipped cream
- 1 Tablespoon (level) Sugar
- 50 g Double cream
- 1 tablespoon Milk
- 1 packet Vanilla sugar
- 2 leaf Gelatin white
- 3 Basil leaves
- Fresh strawberries
- Fresh basil
- Put spoon biscuits in a freezer bag and “run over” them with the rolling pin 😉 … so crumble finely. Melt the butter in a saucepan. Add to the crumbled biscuits and mix well.
- Place two dessert rings on a board. Fill in half of the biscuit crumbs and press firmly. Put in the fridge for 20 minutes.
- Wash, dry, clean and halve the strawberries. Sift the powdered sugar over it and let it steep.
- Scrape out the vanilla mark. Put the cream, milk, sugar, vanilla pulp and pod in a saucepan. Bring the mixture to the boil briefly and simmer gently at a low temperature for about 10 minutes.
- Mix the double cream with the milk and vanilla sugar until smooth. Spread over the two floors and smooth out.
- Place the strawberry halves with the cut surface facing outwards on the edge of the tartlets and spread them on the floor. Put the tartlet back in the cold.
- Soak gelatine in cold water. Pour the panna cotta through a sieve. Express and dissolve the gelatine well and stir into the panna cotta.
- Wash basil leaves, shake dry and finely chop. Add to the panna cotta. Spread over the strawberry tarts. Chill for about 3 hours (or overnight).
- Carefully remove the tartlets from the molds. Place on dessert plate. Garnish with strawberries and basil.
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