Strawberry

Hat Tartlet
 Strawberry Hat Tartlet
for 12 tartlets d=8 cm

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 2g 14%

200 Bloom
• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and

add cold water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to

allow the gelatin to swell and bloom. It is ready to use.

3. You can make the gelatin mass in advance and store it

in the fridge for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same
weight as you would with powdered gelatin and
soak the leaves in cold water (the leaves should be
fully covered with water).
• The gelatin leaves should absorb exactly the right
amount of water they need in 15 minutes. Then
squeeze them and use immediately.

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 Strawberry Hat Tartlet
for 12 tartlets d=8 cm

VANILLA CHANTILLY CREAM

Ingredients Total weight: ~ 450 g 100%

• Milk 3.2% 30 g 7%
• Sugar 30 g 7%
• Gelatin mass 20 g 4%
• Cream cheese 65% 70 g 15%
• Whipping cream 35% 300 g 67%
• Vanilla 1 pod <1%

1. Pour milk in a saucepan. Add sugar, gelatin mass and

vanilla seeds. Warm the mixture up to around 80 °C /
176 °F so that the sugar has dissolved and the gelatin
has melted. Remove the mixture from the heat.

2. Add the cream cheese to a measuring cup, pour the

hot mixture on top and blend everything with a hand
blender to ensure a perfect emulsion. The mixture
should turn homogeneous and smooth.

3. Add cold whipping cream and mix with a spatula.

4. Cover the Chantilly cream with plastic wrap touching

the surface and place it in the fridge for at least 6 hours,
better overnight.

5. Before using, whip the Chantilly cream until increased

in volume, and a light and stable texture.

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 236 g 100%

• All-purpose flour 100 g 43%

• Butter 82% 60 g 25%
• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Sea salt 1g <1%
• Whole eggs 20 g 8%

1. In a mixer fitted with the paddle attachment combine

diced cold butter and sifted flour until fine crumbs
have formed.

2. Add dry ingredients: sifted icing sugar, salt and almond

powder, and mix until crumbly.
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 Strawberry Hat Tartlet
for 12 tartlets d=8 cm

ALMOND SHORTCRUST PASTRY

3. With the mixer running, gradually add the eggs. Once

the dough is homogeneous, turn the mixer off.

4. Shape the dough into a rectangle, wrap it with cling

film and refrigerate overnight.

5. Roll the dough into a layer 2 mm thick.

TIP
• When working with the shortcrust pastry, the room
temperature should not exceed 20-22 °С / 68-72 °F.

6. Cut out 12 discs measuring 10.5 cm in diameter and

line the Gobel tartlet molds (d=8 cm, h=1.2 cm) with the
dough. Poke it with a fork and let the shells sit in the
fridge for at least 30 minutes before baking.

7. Preheat the oven to 160 °C / 320 °F and bake the tartlet

shells for about 10 minutes. Allow them to cool down.

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Half-baked tartlet shells

1. Mix the egg yolks with the cream using a whisk until
combined.

TIP
• Egg wash coating prevents the baked tartlet shells
from getting soggy and allows the tartlet to remain
crunchy and stable for а longer time. Without this
coating, tartlet cases will resemble а more rustic
version of tartlet which is not glossy.

2. Cover the half-baked tartlet shells with а thin layer of

egg wash using а pastry brush.

3. Bake the shells at 160 °C / 320 °F for 5 minutes more.

4. Unmold the baked tartlet shells and allow them to cool

down at room temperature.

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 Strawberry Hat Tartlet
for 12 tartlets d=8 cm

ALMOND CREAM

Ingredients Total weight: ~ 386 g 100%

• Butter 82% 100 g 26%

• Almond powder 100 g 26%
• Sugar 60 g 16%
• Sea salt 1g <1%
• Cornstarch 25 g 6%
• Whole eggs 100 g 26%
• Vanilla ½ pod <1%

1. Put the room temperature butter, sugar, sifted corn-

starch, almond powder and salt into the mixing bowl.

2. Cut vanilla pod in half and scrape off the seeds, add
them to the bowl as well. Mix everything with a paddle
attachment at low speed.

3. Add the eggs gradually and mix everything for another

minute until combined. The texture of the almond
cream should resemble soft butter.

4. Transfer the almond cream into a piping bag fitted with

a round tip 10 mm in diameter.

ASSEMBLY

Ingredients

• Baked tartlet shells coated with the egg wash

• Almond cream
• Fresh strawberries 6 pcs

1. Place the tartlet shell on the scales and pipe around

15 g of almond cream into it, trying not to fill the shell
completely.

2. Remove the green leafy tops (calyx) from strawberries,

cut the berries into thick slices and dip three strawberry
slices into the almond cream.

3. After filling the tartlet shells, place them back into the
tartlet pans.

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 Strawberry Hat Tartlet
for 12 tartlets d=8 cm

ASSEMBLY

4. Preheat the oven to 150 °C / 302 °F and bake the tartlets

for 10-15 minutes. The almond cream has to set and
turn uniformly golden.

5. Leave the tartlets for 30 minutes at room temperature

to cool down.

STRAWBERRY COULIS

Ingredients Total weight: ~ 197 g 100%

• Strawberry puree 150 g 76%

• Sugar 30 g 15%
• Glucose/corn syrup 10 g 5%
• Pectin NH 2g 1%
• Lemon juice 5g 3%

1. Place strawberry puree and glucose syrup into a

saucepan. Heat the mixture to 30-35 °C / 86-95 °F.

2. Mix pectin and sugar. Then gradually add them to the

warm puree while whisking it constantly.

3. Continue heating the mixture on medium heat, bring it

to a boil and cook for about 30 seconds to activate the
pectin. Then remove it from the heat.

4. Add the lemon juice and mix well with a whisk.

5. Transfer the coulis to a clean bowl, cover it with plastic

wrap touching the surface and cool down to 30-35 °C /
86-95 °F.

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 Strawberry Hat Tartlet
for 12 tartlets d=8 cm

DECORATING THE TARTLETS

Ingredients

• Stabilized Chantilly cream

• Assembled baked tartlets
• Strawberry coulis
• Fresh strawberries 30 pcs
• Desiccated coconut 50 g
• Non-melting icing sugar 30 g

1. Fill the tartlets with the strawberry coulis until full and
place them in the fridge for 10 minutes until it sets.

2. Transfer the Chantilly cream to a mixing bowl and whip

it on medium-high speed for 2-3 minutes with a whisk
attachment. The whipped cream should increase in
volume and thicken.

3. Transfer the Chantilly cream into a piping bag fitted with

a round tip d=9 mm.

4. Pipe the petals of Chantilly cream around the edge of the

tartlets, then fill the center with it as well.

5. Cut strawberries in half and arrange them in the center

of the tartlet, forming a hat. You will need 5 strawberry
halves per tartlet. Dust the strawberries with non-
melting icing sugar.

6. Pipe a dome of the Chantilly cream in the center of the

strawberry hat to make the pompom.

7. Finish off the tartlets by sprinkling the Chantilly cream

with desiccated coconut and non-melting icing sugar.

8. Store the finished tartlets in the fridge for up to 24 hours.

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