26 ounces Minted Cheese Mousse, made without the mint (1 lb. 10 oz.)
28 ounces Shortbread Tart Dough (hazelnut flour)
(fully baked into 18 shells, 2 1/2 inches each)
2 pints Fresh strawberries
5 ounces Tart Glaze (Neutral)
3 ounces Strawberry purée
Yield: 18 Tartlets
1. Using a pastry bag fitted with a large plain tip, pipe the Cheese Mousse in large mounds in the tart shells.
2. Slice the strawberries lengthwise in half. Press the strawberries into the cream with the cut side facing out pyramid style on the tarts.
3. Dissolve the neutral glaze with the strawberry purée. Cool to lukewarm then brush the fruit with the glaze.
Yield: 18 Tartlets
28 ounces Shortbread Tart Dough (hazelnut flour)
(fully baked into 18 shells, 2 1/2 inches each)
2 pints Fresh strawberries
5 ounces Tart Glaze (Neutral)
3 ounces Strawberry purée
Yield: 18 Tartlets
1. Using a pastry bag fitted with a large plain tip, pipe the Cheese Mousse in large mounds in the tart shells.
2. Slice the strawberries lengthwise in half. Press the strawberries into the cream with the cut side facing out pyramid style on the tarts.
3. Dissolve the neutral glaze with the strawberry purée. Cool to lukewarm then brush the fruit with the glaze.
Yield: 18 Tartlets
Last edited by a moderator:
