Strawberry tartlet, orgeat and olive oil vinaigrette, olive oil-infused iced milk
Ingredients
For
5
personnes
- For this recipe for strawberry tartlets with orgeat and olive oil vinaigrette and olive oil-infused iced milk, you will need:
- 100 g butter
- 40 g of milk powder
- 100 g of sugar
- 31 cl of traditional-style olive oil
- 100 g of flour
- 250 g mascarpone
- 100 g of ground almonds
- 30 g of glucose
- 100 g organic orgeat syrup
- 5 mint leaves
- 100 g single cream
- 50 cl of semi-skimmed milk
- 100 g caster sugar
- 2 egg yolks
Tip
For this recipe for strawberry tartlets with an orgeat and olive oil vinaigrette and olive oil-infused iced milk, you could also choose an olive oil from the Vallée des Baux-de-Provence – PDO ripened olives, from Aix-en-Provence – ripened olives, or oils made from ripened olives with a traditional flavour.You could also try the strawberry tart version – with basil and olive oil custard – a real treat!
Instructions
Prepare the strudel:
- Cut the butter into small pieces and add the sugar. Mix gently with a hand mixer, then add the flour and ground almonds until the mixture is smooth. Shape into a uniform roll and wrap it in cling film. Chill in the fridge for a few hours to firm up. Cut into small, even cubes, 1/2 cm on each side. Arrange the cubes flat in a 10 cm diameter ring and bake in a preheated oven at 180°C for 10 minutes.
Make the dressing:
- Whisk the orgeat syrup, gradually adding 25 cl of olive oil. Finely chop the mint leaves and set aside for garnishing.
Make the mascarpone cream:
- Whisk the mascarpone and single cream until you have a light, fluffy mixture. Add 3 to 4 tablespoons of vinaigrette (without mint), then set aside in the fridge.
To make the iced milk:
- Bring the milk, glucose and milk powder to the boil. Whisk the egg yolks with the sugar until pale. Pour the milk over the eggs and cook the mixture as you would for custard. Once the mixture has cooled, add the remaining olive oil. Place in an ice-cream maker until a smooth cream is formed.
Dressage:
- Assemble the tart by piping a little mascarpone cream onto the base using a piping bag. Slice the strawberries evenly lengthways and arrange them in a rosette pattern. Drizzle the tart with the vinaigrette, to which you have added the finely chopped mint. Shape two quenelles of chilled milk.
Tip
For this recipe for strawberry tartlets with an orgeat and olive oil vinaigrette and olive oil-infused iced milk, you could also choose an olive oil from the Vallée des Baux-de-Provence – PDO ripened olives, from Aix-en-Provence – ripened olives, or oils made from ripened olives with a traditional flavour.You could also try the strawberry tart version – with basil and olive oil custard – a real treat!
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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