Strawberry tartlets: A visually stunning and irresistibly sweet treat

Sometimes, you don't need special skills or pastry equipment to create a dessert as if you were from a small French patisserie. Strawberry tartlets require patience when arranging the fruit, but the result is worth it. A shortcrust pastry filled with whipped cream and fruit is a dessert that is hard to resist.

It’s impossible to take your eyes off them, and after trying them, it’s hard to stop at just one. This dessert is my go-to for special occasions. It pleases the eyes of adults, brings smiles to children's faces, and is simply delicious.

Some say they are so cute that it’s a shame to eat them. However, after tasting them, they change their minds and ask not only for seconds but also for the recipe. And there is absolutely nothing difficult about the recipe—simple ingredients presented extraordinarily is my recipe for sweet success.

Ingredients:

Shortcrust pastry:

• 1 cup of all-purpose flour (250 g),
• 2/3 cup of butter (150 g),
• 1 egg,
• 3 tablespoons of icing sugar.

Other ingredients:

• 1 packet of whipped cream powder,
• 1 cup of cold milk (250 ml),
• 150 g of strawberries,
• a mint leaf.

Instructions:

Step 1. Sift the flour along with the icing sugar onto a countertop or a pastry board. Add the butter, cut into pieces, and chop the mixture with a knife. Then add the egg and knead the shortcrust pastry. Wrap in plastic wrap and put it in the fridge for 30 minutes.

Step 2. After this time, roll out the dough and cut out circles using a glass. Turn the muffin pan upside down and grease it with butter. Arrange the pieces of dough, forming the shape of tartlets. Place in the oven preheated to 175°C (350°F) for 12 minutes. Set aside to cool.

Step 3. Pour the whipped cream powder with cold milk and beat with a mixer. Fill the cooled tartlet bases with whipped cream and arrange strawberry slices in the shape of rose petals. Enjoy!