Small strawberry tartlets with almond cream

Ingredients

Directions

1. 1

   For the short pastry, knead flour, sugar, egg, vanilla pulp, salt and butter in pieces with the dough hooks of the mixer to a smooth dough. Form into a ball and chill for at least 1 hour (see right).

2. 2

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease tins with butter. Roll out the dough on a slightly floured work surface and cut out 8 circles of approx. 12 cm Ø (alternatively 48 circles of approx. 5 cm Ø).

3. 3

   Place the dough circles in the moulds or troughs and press on the edges (see right). Bake in a hot oven for about 10 minutes. Leave to cool. Remove from the mould and let cool down.

4. 4

   For the almond cream, stir pudding powder, 6 tablespoons of milk and 3 tablespoons of sugar until smooth. Boil up the rest of the milk. Stir the pudding powder into the boiling milk, bring to the boil and simmer for about 1 minute. Leave to cool slightly.

5. 5

   Whip the cream until semi-stiff and allow 1 tbsp. sugar to trickle in. Stir in Amaretto. Fold the cream into the pudding.

6. 6

   Fill almond cream into tartlets. Wash, clean and halve the strawberries. Cover tartelettes with strawberries. Dust with icing sugar.