Strawberry tartlet with olive oil cream
Ingredients
- 320g of flour
- 100g of ground almonds
- 100g of sugar
- 80g of full-flavoured olive oil
- 240g mascarpone
- A sprig of fresh rosemary
- 60g of full-fat single cream
- 50g mascarpone
- 1 egg yolk
- 25g icing sugar
- 1 sachet of vanilla sugar
- 2 tablespoons of full-flavoured olive oil
- 250g of Périgord IGP strawberries
- The zest of a lime
- A few sprigs of rosemary
Tip
Instructions
- Prepare the cream (the day before): make sure to place the following in the freezer for 15–20 minutes:
- whisk, the bowl (which will be used to whip the cream) and the cream.
In another bowl, whisk the egg yolk with a tablespoon of full-flavoured olive oil, the icing sugar and the vanilla sugar.
Use the chilled bowl to whip the single cream (until it forms soft peaks), then add the mascarpone. Gently fold the whipped cream into the egg and sugar mixture. Leave to set in the fridge for at least 12 hours.
On the day, prepare the dough: chop the rosemary. Mix together the flour, ground almonds, sugar and rosemary. In a separate bowl, mix together the full-flavoured olive oil and the mascarpone. Add the flour, ground almonds, sugar and rosemary mixture and mix again until it forms a ball. On a lightly floured work surface, roll out the pastry to a thickness of about 3 mm. Wrap it in cling film and chill in the fridge for 1½ hours.
Preheat the oven to 180°C. Line the tartlet tins, prick the pastry with a fork, place a circle of baking paper on top and add metal balls or baking beans to blind-bake the pastry for 15 to 20 minutes (the pastry should be evenly golden). Leave the pastry to cool for 15 to 20 minutes (the pastry should be evenly golden). Leave to cool completely before spreading the cream. Arrange the hulled and halved strawberries on top. Drizzle with a few drops of intense-flavoured olive oil and garnish with lime zest and a few sprigs of rosemary.
Tip
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
You might also be interested in
