Strawberry tartlets are a delicious treat, easy to make with a soft strawberry heart. These strawberry treats are a kind of strawberry cupcake, with a dollop of whipped cream reminiscent of the top of cupcakes, but these have a cookie shell and a liquid heart made with strawberry coulis. If you like, you can also make them with raspberries and follow the RASPBERRY COULIS recipe. If you, like me, love strawberries, I recommend checking out other Strawberry Desserts. Now let’s see how to make strawberry tartlets, and if you try them, let me know. Barbara

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Difficulty: Easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for making Strawberry Tartlets

5.64 oz dry biscuits
2.82 oz butter
7.05 oz strawberries
2.82 oz granulated sugar
7.05 oz fresh whipping cream
3 strawberries
to taste mint leaves

Tools

Electric Whisks
Muffin Pan
Baking Cups
Blender

How to make Strawberry Tartlets

Let’s start preparing the Strawberry Tartlets, blend the biscuits,
cut the butter into pieces and melt it in the microwave, then pour the biscuits
and mix well until you get a homogeneous mixture and the biscuits are well soaked in butter.
Place the baking cups on the muffin pan and pour the biscuit and butter mixture, press well on the base and edges to create little bowls, the amount of biscuit and butter is enough for 6 baking cups. Once you have prepared all 6 bowls, place them in the refrigerator for 30 minutes, so the butter hardens and they become nice and solid.
Meanwhile, whip the cream with electric whisks
and then transfer it to a pastry bag, then put it in the refrigerator.
Clean the strawberries, remove the leaves, wash them and cut them into pieces,
pour them into a pot and add the sugar, cook for 10/15 minutes,
keep stirring and mash the strawberries with a fork or a spoon.
Now prepare the strawberry coulis, place a fine mesh sieve over a bowl or a glass, pour little by little with the help of a spoon, the pulp of the freshly cooked strawberries, and filter. In this way, you will have a drip without seeds and pulp but very smooth. Press the fruit with the back of a spoon, and you will see that gradually the coulis will drip into the bowl, and the filaments will remain in the sieve.
Take the pan from the refrigerator, remove the biscuit bowls from the pan and place them on the serving plate, fill them with strawberry coulis
and add a dollop of whipped cream.
Decorate with half a strawberry
and a mint leaf.
Serve the Strawberry Tartlets, when the basket is broken a flow of strawberry coulis will come out that you can enjoy with the biscuit or whipped cream.