Strawberry and chocolate cream tartlets
30
10
6
Yes
Ingredients
- 6 commercial tartlet shells of 7.5 cm (3 inches)
- 1/2 bar of 100 g of dark chocolate
- 60 ml (1/4 cup) of 35% cooking cream
- 12 strawberries, minced
- 80 ml (3/4 cup) of 35% whipping cream
- 15 ml (1 tablespoon) of strawberry jelly powder (Jello)
- 10 ml (2 teaspoons) of lemon zest
- A few mint leaves
Preparation
Side-by-side mode
- Bake the tartlets according to the package directions. Meanwhile, melt the chocolate with the cooking cream in a double boiler. Divide the melted chocolate among the tartlets. Let cool.
- Spread the strawberries over the chocolate.
- Using an electric mixer, whip cream at high speed until stiff peaks form.
- Add the jelly powder and the zest.
- Decorate tartlets with flavoured whipped cream and mint leaves. Keep chilled until ready to serve.
Did you know that...
The best way to freeze strawberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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