Strawberry shortbread tarts

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Corman products used for this recipe

Let the butter soften to room temperature.
Combine the softened butter with the sugar and vanilla to obtain a homogenous mixture.
Combine the flour, baking powder and salt and stir into the butter mixture.
Finally, add the egg yolks and combine without overworking.
Place the dough between two sheets of baking paper and roll out to a thickness of 7 mm.
Let rest in the refrigerator for a few hours.
Cut into the rounds of the desired size and place in rings.
Bake at 180°C until golden in colour.
Let cool slightly in the rings.
When the shortbread rounds are still warm, remove the rings.
Let cool completely before decorating with the mascarpone cream and strawberries.
Small shortbread: bake for 9 minutes
Tartlets: bake for 11 minutes
Large tarts: bake for 13 minutes

165 g Dairy butter 82% fat – Block 145 g sugar 4 g salt 1/2 Vanilla bean 75 g Egg yolks 225 g flour 7 g baking powder 6 strawberries

Bring the cream and vanilla bean to the boil.
Beat the egg yolks and sugar to the ribbon.
Combine the two mixtures and heat to 83°C.
Melt the gelatine mass and add to the mixture.
Stir in the pistachio paste to obtain a homogenous texture.
Chill for 12 hours.
Whip the cream.
Add the mascarpone and continue to whip until smooth.
Gelatine mass = combine 100 g of 200 bloom powdered fish gelatine with 600 g of cold water.
Let rest for 60 minutes, then reheat.
Let set until solid.
Remove the required quantity and melt before incorporating into the recipe.

560 g Selection cream 35% fat 1 Vanilla bean 150 g egg yolks 110 g caster sugar 55 g gelatine mass 250 g mascarpone

Let the shortbread rounds cool completely.
Apply a layer of cream in the centre, leaving a border of 1.5 to 2 cm from the outer edge.
Arrange the strawberries attractively on top of the cream.

Corman tip

Keeps for one week, stored in the refrigerator at 3°C, covered.

Sweet pastry