Silky, Decadent and Unmissable Strawberry Tartlet with Elle & Vire Professionnel®

A refined treat that captures the essence of summer, made with Elle & Vire Professionnel® French dairy products. This tartlet pairs buttery pastry with smooth mascarpone whip, vibrant strawberry compote, and a rich diplomat cream centre. A perfect balance of flavour and elegance.

Sweet Pastry

Ingredients:

• 320g Elle & Vire Butter
• 210g Icing Sugar
• 80g Almond Powder
• 6g Fine Salt
• 525g T55 Flour
• 1 Vanilla Pod
• 104g Free-Range Eggs

Method:

• In a stand mixer fitted with the paddle attachment, mix all ingredients except the eggs until combined.
• Add the eggs and mix until just incorporated.
• Wrap the dough and let it rest in the fridge for 24 hours.
• Roll out to 3mm thickness and bake at 155°C for approximately 15 minutes, or until lightly golden.

Mascarpone Whip

Ingredients:

• 3gGelatin Powder
• 15g Water
• 45g Sugar
• 45g Elle & Vire Whipping Cream (1st Portion)
• 144g Elle & Vire Mascarpone
• 240g Elle & Vire Whipping Cream (2nd Portion)
• 1 Vanilla Bean

Method:

• Hydrate the gelatin in water.
• Heat the first portion of cream with the sugar and vanilla bean until warm and infused.
• Add the hydrated gelatin to the warm cream mixture and stir to dissolve.
• Pour over the mascarpone and blend until smooth.
• Add the second portion of cream and blend again.
• Strain the mixture and chill overnight.
• Whip before using.

Strawberry Compote

Ingredients:

• 424g Strawberry Purée
• 170g Lime Juice
• 53g Sugar
• 8.3g Pectin NH
• 95g Oligofructose

Method:

• Combine strawberry purée and lime juice in a saucepan and begin heating.
• At 40°C, add the sugar and pectin NH, stirring well.
• Add the oligofructose and continue cooking until the mixture reaches 45° Brix.
• Cool and store in the fridge until ready to use.

Diplomat Cream Centre

Ingredients:

• 250g Whole Milk
• 50g Liquid Egg Yolk
• 45g Icing Sugar
• 17g Corn Starch
• 3g Gelatin Powder
• 100g Elle & Vire Whipping Cream

Method:

• Bring the milk to a boil in a saucepan.
• In a separate bowl, whisk together the egg yolks and sugar until pale.
• Add the cornstarch and mix until smooth.
• Gradually pour half the hot milk into the egg mixture while whisking to temper.
• Return the mixture to the saucepan with the remaining milk and cook, stirring constantly, until it boils.
• Boil for at least 2 minutes to cook out the starch.
• Remove from the heat and stir in the gelatin.
• Transfer to a cold container and chill.
• Whip the cream to stiff peaks and fold into the cooled pastry cream to create the diplomat cream.

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All ingredients featured in this recipe are available to order directly from our website, ensuring consistent quality and convenience for your kitchen.