And, not least, this tartaletka is brought to perfection by the addition of the wonderful port wine syrup. It has a beautiful ruby color, and so greatly honors its Ruby name. Important, of course, is its taste and it will not disappoint you, because it is delicate and amazingly complements the whole tartaletka. Still, I thought you might want to take the classic way, and instead of ripening with a reduction in port wine, you'd want to go with gelatin. Try to partially replace the liquid component with port wine in the preparation of gelatin, it will definitely be a great change. In my older recipe for lamb pâté you can find jelly from the port wine, where it perfectly complements the taste of pâté and thyme.
Strawberry tartlets with glaze from the port wine
22. June 2016
I slowly get back to reality and with a small baby, my new family member is again going to recipe, cooking and shooting. How else than with him on his chest. I still owe you an article about how our youngest person has come to the world, but first let me have a great dessert to celebrate his birth.) Strawberry tarts are something I have to prepare at least once for a strawberry season. I know this recipe is classic, but the strawberries are incredibly decent and create such a great harmony that I just love, especially from seasonal strawberries that are full of flavors. But even this classic can be differently tuned and has many forms. I like this cream built on cottage cheese, lemon peel and lighter with a burnt pudding. Alternatively, you can add, for example, a mascarpone. In my cookbook you will find a recipe for a classic tartaletka corpus, I have modified it a bit and offered you two sweetening options. In one, cane sugar is used and in the second maple syrup, which can be replaced in the same ratio, for example, by rice, agave, corn syrup or other representatives of healthier carbohydrates in syrup consistency. Dough is made from wholemeal flour. The dough is sized to form 25 cm in diameter, and the dough that remains after the cut will still be used in two small 10 cm diameter cups. Or you can also use the whole dough on 6 small cups with a diameter of 10 cm.
40 minut
-
8-10
porcí
Postup
1.
Using a food processor with knives or blender pastes all the ingredients together to create a uniform dough. You can also help with a simple knife, but in principle it is about avoiding the contact of warm hands with butter and trying not to overpass the dough. Make a smooth dough, wrap it in the shape of a disc in the foil and leave at least an hour or another day to rest in the fridge.
2.
Preheat oven to 190 ° C / hot air 175 ° C.
Dissolve the dough on the rolled roll and fill it with the wiped form. Sprinkle the bottom with a fork, unpack the dough filled with baking paper and "baking" beans. (Alternatively, you can also use real beans or rice, and then you can not use these ingredients for the next consumption, but for baking the other bodies.) Bake the cabinet until it becomes slightly sunless. Approximately 20-25 minutes, let the baked cabinet ideally cool on the grid.
3.
Meanwhile, prepare a cream. Cook custard of milk, crackers, sugar or syrup and vanilla with the usual procedure. Mix 1/3 of the milk with sugar or syrup, a pinch of salt and vanilla. Leave the remaining milk warm and, when it is hot, add the starch mixture. While stirring slowly, bring to a boil and cook for a few more minutes. Put the pudding and let it cool down. After the pudding is cooled, broil and add all the curd and finally the lemon peel.
4.
Place a port wine with 2 tablespoons of sugar cane in the middle pot and reduce to moderate performance until enough water evaporates to make a syrup. Evaporate 2/3 of the volume. Make the syrup to cool.
5.
At the end, it is only left to fill the corpus with cream, to decorate with strawberries and to add a gourmet dot with syrup from the port wine. I recommend filling just before serving, because tartaletka is best when its body is slightly crisp, strawberries are fresh and just polished port syrup.
