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Strawberry tartlets
Did you know that the Canadian maple syrup industry accounts for approximately 75% of the world's maple syrup production, with more than 90% of the Canadian production originating from Quebec? Besides, over half of all strawberries grown in Canada come from Quebec fields, so this recipe has Quebec all over it! Everything can be made in advance, and easy recipe, crowd pleaser, easy to transport for a BBQ or picnic.
YIELDS
4
Ingredients
Hazelnut and Chocolate Pastry Cream
- 1 cup milk
- 3 egg yolks
- 1/4 maple sugar
- 3 tablespoons all purpose flourr
- 1 tablespoon hazelnut chocolate spread
- 1 tablespoon corn starch
- 1 tablespoon unsalted butter
Maple Vanilla Chantilly
- 1/2 heavy cream
- 1 teaspoon vanilla paste
- 1 tablespoon maple sugar
Assemble and Serve
- Premade tartlettes x4
- 32 pieces strawberries
- 1/4 bunch mint leaves
Directions
Hazelnut and Chocolate Pastry Cream
- In a saucepan, bring the milk to a gentle boil.
- In a bowl, beat egg yolks, maple sugar, flour, hazelnut spread and cornstarch until uniform.
- Pour hot milk gently over the mixture and beat well. Make sure the mixture is smooth and free of lumps.
- Return to the saucepan and bring to a boil over medium heat, stirring constantly. Once the mixture has thickened, remove from heat, add butter and mix until creamy.
- Pour into a bowl, and cover with plastic wrap making sure the wrap is in direct contact with the surface of the cream. Refrigerate for at least three hours until the cream sets.
- Pour into a pastry bag with a #5 plain tip and fill tart moulds.
Maple Vanilla Chantilly
- Mix heavy cream, vanilla paste and maple sugar in a fridge-cold stainless-steel bowl and whisk until the cream firm up.
- Place It in a piping bag with a small star tip and set it in the fridge until ready to serve.
Assemble and Serve
- Garnish the tarts with eight berries on each and fill the gaps with the Maple Chantilly cream.
- Decorate with mint leaves or mint cress. Serve and enjoy!
