Puff Pastry, shaped into 12 bouchées and baked
2 pounds Crème Brûlée for Tarts
1 pint Strawberries, dry
Tart Glaze, as needed
flavored with raspberry purée
1 pint Raspberries, dry
1/2 pint Red currants, dry
Powdered sugar, as needed
Yield: 12 Tarts
1. Fill the bouchées 2/3 full with the crème brûlée.
2. In a circular fashion, place the strawberries cut side up, overlapping one another.
3. Using a pastry brush, glaze the strawberries with the raspberry glaze.
4. Randomly sprinkle the raspberries and red currants on the strawberries.
5. Dust the edges of the tarts with powdered sugar.
Yield: 12 Tarts
2 pounds Crème Brûlée for Tarts
1 pint Strawberries, dry
Tart Glaze, as needed
flavored with raspberry purée
1 pint Raspberries, dry
1/2 pint Red currants, dry
Powdered sugar, as needed
Yield: 12 Tarts
1. Fill the bouchées 2/3 full with the crème brûlée.
2. In a circular fashion, place the strawberries cut side up, overlapping one another.
3. Using a pastry brush, glaze the strawberries with the raspberry glaze.
4. Randomly sprinkle the raspberries and red currants on the strawberries.
5. Dust the edges of the tarts with powdered sugar.
Yield: 12 Tarts
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