Vanilla baskets with strawberry mousse

Name: Vanilla baskets with strawberry mousse - Silvana I.
Ingredients: For the baskets:; 200 g flour; 100 g butter; 50 g powdered sugar; 1 egg yolk; 1 tablespoon cold water Vanilla cream:; 250 ml milk; 1 tablespoon flour or cornstarch; 1 egg; 2; 3 tablespoons sugar; vanilla essence Strawberry mousse:; 250 g strawberries; 3 tablespoons sugar (more can be added); 1 teaspoon gelatin; 1 tablespoon water; 250 ml whipped cream

Dessert - Vanilla baskets with strawberry mousse by Silvana I. - Recipia

The vanilla tartlets with strawberry mousse are made from a shortcrust pastry, a simple vanilla cream, and a light strawberry mousse. The dough needs an hour in the refrigerator before baking, and the tartlets are baked until golden brown. The vanilla cream is placed inside after the shells have cooled, and then the tartlets are decorated with the strawberry mousse. They are perfect for a homemade fruit dessert, especially when you have fresh strawberries. Quick Info Total time: approximately 2 hours and 25 minutes, not including any chilling time before serving Preparation time: approximately 1 hour and 35 minutes, plus cooling time for the creams Cooking and baking time: 25 minutes for the tartlets; the vanilla cream is cooked until thickened Servings: the number of tartlets depends on the size of the molds and the thickness of the dough Difficulty: medium Recipe type: fruit tarts, dessert with strawberries and vanilla cream Ingredients For the tartlets - 200 g flour - 100 g butter - 50 g powdered sugar - 1 egg yolk - 1 tablespoon cold water - oil, margarine, or butter for greasing the molds For the vanilla cream - 250 ml milk - 1 tablespoon flour or cornstarch - 1 egg - 2-3 tablespoons sugar - vanilla extract For the strawberry mousse - 250 g strawberries - 3 tablespoons sugar, or more to taste - 1 teaspoon gelatin - 1 tablespoon water - 250 ml whipped cream Preparation method 1. Prepare the dough for the tartlets Put the flour, butter, powdered sugar, egg yolk, and cold water in a bowl. Mix until the ingredients come together and form a smooth dough. There is no need to knead it more than necessary to combine. Cover the dough and place it in the refrigerator for an hour. This time is important for the dough to firm up and be easier to roll out and cut. 2. Shape and bake the tartlets After it has chilled, roll out the dough and cut out circles suitable for the tartlet molds. Grease the metal molds with oil, margarine, or butter beforehand, then place the dough inside them. Prick the dough with a fork, including the bottom. This way, it won’t puff up during baking. Place the molds on a tray and bake the tartlets for 25 minutes, until they turn golden. The original recipe does not specify the oven temperature, so it should be set according to the usual setting for baking shortcrust pastry. After baking, let the tartlets cool before filling them. 3. Prepare the vanilla cream In a saucepan, put the milk, flour or cornstarch, egg, sugar, and vanilla extract. Mix the ingredients well, then cook the mixture until it reaches the consistency of a pudding. The cream should be stirred during cooking so that it thickens evenly. Once ready, let it cool enough to be placed in the tartlets. Distribute the vanilla cream into the baked and cooled shells. Do not fill them while they are hot, as the cream and dough may change texture. 4. Prepare the strawberry puree Wash and hull the strawberries, then mash them with a hand blender until you get a puree. Place the puree in a saucepan, add the sugar, and heat the mixture until just below boiling point. In a small container, hydrate the gelatin with the tablespoon of water. When the strawberry puree is well heated, remove the saucepan from the heat and add the hydrated gelatin. Stir until it dissolves. Let the puree cool. Do not pour it hot over the whipped cream, as this can cause it to lose volume. 5. Finish the mousse and decorate the tarts Whip the cream, then pour the cooled strawberry puree over it. Mix until you obtain a smooth cream. Put the mousse into a piping bag and decorate the tartlets already filled with the vanilla cream. The tarts can be served after the mousse has set and the creams have cooled. Why I make this recipe often I love the combination of the crumbly shell, the smooth vanilla cream, and the fresh taste of strawberries. The components can be prepared separately, and the tartlets are easy to fill and decorate once they have cooled. Plus, the small portions are practical when I want a dessert that looks neat without having to make an entire cake. Tips and variations Tips Grease the molds well before placing the dough, especially if using non-stick metal molds. If the dough is too soft after rolling, you can put it back in the refrigerator for a short time without changing the recipe ingredients. Pricking with a fork should not be omitted. It helps the dough stay settled in the bottom of the molds and bake more evenly. The vanilla cream should be thick enough before being removed from the heat. If it is still very fluid, it will not hold well in the tartlets. The strawberry puree is added over the whipped cream only after it has cooled. Strawberries can be more or less sweet, so the amount of sugar in the mousse can be adjusted. Substitutions For the vanilla cream, you can use either flour or cornstarch, exactly as indicated in the ingredients list. The butter in the dough can be replaced with margarine, but the molds must be greased separately with oil, margarine, or butter. Variations The mousse can be made sweeter by adding more sugar than the 3 tablespoons indicated. The amount can be adjusted according to the taste of the strawberries. The basic recipe uses strawberries, vanilla cream, and shortcrust pastry. It is not necessary to modify all components; even keeping the three layers is enough for a balanced dessert. Serving ideas The tartlets can be served after they are filled and decorated, when the vanilla cream and mousse are cooled. For a uniform appearance, the mousse is piped on top of the tart, not spread with a spoon. Frequently asked questions How long should the dough be kept in the refrigerator? The dough should be kept in the refrigerator for an hour before being rolled out and cut. This time is included in the preparation of the recipe. At what temperature are the tartlets baked? The basic recipe does not mention the oven temperature. It is only stated that they are baked for 25 minutes until golden. Use the appropriate setting for shortcrust pastry, depending on the available oven. Can I use cornstarch instead of flour for the vanilla cream? Yes. The recipe allows for either a tablespoon of flour or a tablespoon of cornstarch. The cream is cooked until it reaches the consistency of a pudding. When is the gelatin added to the mousse? The gelatin is hydrated with a tablespoon of water, then added to the heated strawberry puree after it has been removed from the heat. The puree is then allowed to cool before being mixed with the whipped cream. Can the tartlets be filled while they are warm? It is better to let them cool before filling. The vanilla cream is distributed into the baked and cooled tartlets, and the mousse is added after the strawberry puree is no longer hot. Nutritional values The values are estimated, as the number of tartlets obtained and the amount of cream placed in each mold are not specified. For the entire recipe, calculated with the indicated quantities, the result can have approximately 3,000-3,200 kcal, 350-380 g carbohydrates, 175-190 g fats, and 45-55 g proteins. These values include the dough, the vanilla cream, the whipped cream, the sugar, and the strawberries. Per serving, the values vary depending on the size of the tartlets and how many pieces are obtained. If you get 12 tartlets, one piece may have approximately 250-270 kcal, but this remains an approximate estimate, not an exact value. Storage and reheating The filled tartlets should be stored in the refrigerator, covered, as they contain vanilla cream and strawberry mousse. The crumbly shell gradually softens from the filling, so the dessert is more enjoyable when consumed as fresh as possible. Reheating the filled tarts is not recommended. If necessary, only the unbaked tartlets can be prepared in advance, but the recipe is designed to be filled after baking and cooling.

Vanilla baskets with strawberry mousse

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