No Cook Strawberry Balsamic Tartlets Recipes

NO-COOK STRAWBERRY & BALSAMIC TARTLETS

No-cook strawberry & balsamic tartlets image

Try these simple no-bake strawberry tarts which are flavoured with hints of balsamic vinegar and black pepper for an unusual twist. A stunning summer dessert

Provided by Tom Kerridge

Categories Afternoon tea, Dessert, Treat

Time 10m

Number Of Ingredients 7

Ingredients

150ml double cream
50g icing sugar , plus extra for dusting
2 tbsp aged balsamic vinegar
few pinches of cracked black pepper
6 small sweet pastry cases
480g strawberries (the best quality you can find)
meringues and Thai basil leaves, to serve (optional)

Steps:

Whisk the cream with the icing sugar until it just starts to hold its shape - be careful not to take it too far as it will stiffen as soon as you add the vinegar. Slowly drizzle in the balsamic and cracked black pepper, transfer to a container, cover and chill until needed.
To construct the tarts, spoon a generous portion of the cream into the tart cases. Slice the strawberries and fan them out over the top of the tarts. Dust lightly with more icing sugar and scatter with lightly-crushed meringue and Thai basil leaves, if you like. Add a bit of cracked black pepper to finish, and serve.

Nutrition Facts : Calories 316 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

STRAWBERRY TARTLETS

Strawberry Tartlets image

This dough can be frozen for up to 1 month; thaw in the refrigerator before using. Allow guests to fill their own tarts at the table.

Yield Makes six 4-inch tartlets

Number Of Ingredients 8

Ingredients

1 cup plus 2 tablespoons all-purpose flour
1 1/2 tablespoons plus 3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1 large egg yolk, lightly beaten
1 tablespoon ice water, plus more needed
1 1/2 pounds (2 pints) fresh strawberries, hulled, washed, and halved, or quartered, if large
2 cups crème fraîche

Steps:

Pulse the flour, 1 1/2 tablespoons sugar, and salt in a food processor to combine. Add the butter; process until the mixture resembles coarse meal.
In a small bowl, mix together the egg yolk and ice water. With the machine running, add the egg mixture in a slow, steady stream through the feed tube. Process until the dough just holds together, about 20 seconds. If the dough feels dry, add more ice water, 1 tablespoon at a time.
Preheat the oven to 400°F. Divide the dough evenly among 6 4-inch tartlet pans; gently press into the pans. Prick the bottoms with a fork. Refrigerate the shells until firm to the touch, at least 30 minutes.
Line each shell with foil, and fill with pie weights or dried beans. Place the tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove the foil and weights. Continue to bake until the bottom of the crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove the shells from the pans.
Meanwhile, in a medium bowl, mix the strawberries with the remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.
When ready to serve, fill each tart shell with about 1/3 cup crème fraîche; divide the strawberries evenly among the tarts.

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