Wild strawberry tartlets

Wild strawberry tartlets

Too few ratings

Difficulty

Medium 👍
50
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-5+
250 g wild strawberries
50 g butter cookies
10 g cocoa butter
3 tbsp agave nectar (divided)
½ tsp vanilla bean paste (divided)
1 tbsp almond butter
60 g blanched almonds
125 ml blood orange juice
¼ tsp agar-agar
sugar (optional)
whipped cream for serving
mint for serving
Metric
Imperial

Utensils

  • 5 ramekins
  • plastic wrap
  • freezer bag
  • rolling pin
  • pot
  • rubber spatula
  • heatproof bowl
  • blender
  • bowl
  • saucepan

Nutrition per serving

Cal
209
Protein
5g
Fat
12g
Carb
21g

Step 1/8

Transfer the butter cookies to a freezer bag and crush with a rolling pin. Line the ramekins with plastic wrap. The plastic wrap should go over the edges so that you can lift out the tarts later.
  • 50 butter cookies
  • 5 ramekins
  • plastic wrap
  • freezer bag
  • rolling pin

Transfer the butter cookies to a freezer bag and crush with a rolling pin. Line the ramekins with plastic wrap. The plastic wrap should go over the edges so that you can lift out the tarts later.

Step 2/8

Set a heatproof bowl over a pot of simmering water and add the cocoa butter. Add some of the agave nectar and half the vanilla bean paste, along with the almond butter. Mix and combine with the crushed cookies.
  • 10 cocoa butter
  • 1 tbsp agave nectar
  • ¼ tsp vanilla bean paste
  • 1 tbsp almond butter
  • pot
  • rubber spatula
  • heatproof bowl

Set a heatproof bowl over a pot of simmering water and add the cocoa butter. Add some of the agave nectar and half the vanilla bean paste, along with the almond butter. Mix and combine with the crushed cookies.

Step 3/8

Add approx. 1 tablespoon of the cookie mixture to each ramekin and firmly press down. Transfer to the freezer for approx. 5 – 10 min. or until frozen solid.

Add approx. 1 tablespoon of the cookie mixture to each ramekin and firmly press down. Transfer to the freezer for approx. 5 – 10 min. or until frozen solid.

Step 4/8

Meanwhile, blend blanched almonds in two batches so that half of them are fine and the other half is still a bit chunky.
  • 60 blanched almonds
  • blender

Meanwhile, blend blanched almonds in two batches so that half of them are fine and the other half is still a bit chunky.

Step 5/8

Combine both halves of the blanched almonds with the remaining agave nectar and remaining vanilla bean paste in a bowl. The dough should not be sticky but hold together when pressure is applied (sort of like a dryer and chunkier marzipan). Spoon a tablespoon of almond dough on top of the frozen cookie base in each ramekin. Press down carefully to level out, then chill.
  • 2 tbsp agave nectar
  • ¼ tsp vanilla paste
  • bowl

Combine both halves of the blanched almonds with the remaining agave nectar and remaining vanilla bean paste in a bowl. The dough should not be sticky but hold together when pressure is applied (sort of like a dryer and chunkier marzipan). Spoon a tablespoon of almond dough on top of the frozen cookie base in each ramekin. Press down carefully to level out, then chill.

Step 6/8

Pour the blood orange juice in a saucepan and sweeten with sugar to your preference. Stir in the agar-agar and bring to a boil. Remove from the heat after approx. 1 min. and let cool briefly.
  • 125 ml blood orange juice
  • ¼ tsp agar-agar
  • sugar (optional)
  • saucepan

Pour the blood orange juice in a saucepan and sweeten with sugar to your preference. Stir in the agar-agar and bring to a boil. Remove from the heat after approx. 1 min. and let cool briefly.

Step 7/8

Divide strawberries evenly between the ramekins. When the blood orange glaze has cooled down a bit, pour it over the strawberries. Swivel the ramekins gently to equally cover the strawberries. Cool down and allow to set up in the fridge.

Divide strawberries evenly between the ramekins. When the blood orange glaze has cooled down a bit, pour it over the strawberries. Swivel the ramekins gently to equally cover the strawberries. Cool down and allow to set up in the fridge.

Step 8/8

When ready to serve, gently loosen the plastic wrap from the walls of the ramekins. Lift out each tartlet and serve with whipped cream and mint!
  • whipped cream for serving
  • mint for serving

When ready to serve, gently loosen the plastic wrap from the walls of the ramekins. Lift out each tartlet and serve with whipped cream and mint!