3. Prepare the tartlets:
Preheat the oven to 180°C (convection) or 160°C (fan-assisted).
Remove the shortcrust pastry from the refrigerator and roll it out on a lightly floured surface. Cut out circles slightly larger than the tartlet molds and place the pastry into the molds, pressing the edges together well.
Prick the bottoms with a fork and bake for 15-20 minutes, until golden brown.
Once cooked, remove the tartlets from the oven and let them cool completely on a wire rack.
4. Assemble the tartlets:
Once the pastry cream is cool, spread it over the pastry bases, smoothing the surface well.
Wash and halve the strawberries (or slice them, if you prefer) and arrange them on top of the pastry cream, creating a decorative pattern.
If you like, you can glaze the strawberries with a little melted gelatin (following the instructions on the package) to make them shine and maintain their freshness.
see the continuation on the next page
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