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Here is a really original little tartlet with wild strawberries from Mr. Guy Martin. Its originality comes from its cream which is in the bottom of the pie. An unsuspected yet obvious ingredient once known. These are small roasted red peppers, piquillos, which are combined here with orange zest and a pinch of Espelette pepper in a tasty creamy sauce that highlights the delicacy of wild strawberries.
Recipe for “Wild strawberry and grilled bell pepper tarts”: for 12 tarts
Sweet dough:
-210g of flour
-125g of soft butter
-35g icing sugar
-25g of almond powder
-50g of egg
-vanilla powder
Cream with roasted peppers:
-150g of piquillos
-200g of egg
-100g of sugar
-the zest of half an orange
-2 pinches of Espelette pepper
-140g of soft butter
-500g of wild strawberries
Prepare the sweet pastry:
Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.
Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!
Add the beaten egg ahead of time and mix just to incorporate it, but no more!
Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!!
Roll out the dough quite thinly and line with 8 pie circles cm, making sure to flatten the dough at the bottom of the circle. The right angle must be perfect!
Cut the excess dough by passing a knife around the circle!
Do the same for all the circles!
Prick the bottom of the dough with a fork on all the circles.
Then put a sheet of cellophane paper ( SPECIAL MICROWAVE COOKING!! The others melt! ) on a pastry base.
Fill with flour by pressing down to fill the bottom at right angles!
And close like a little bundle.
At this stage, we have small perfectly dark circles!
Let it rest on a baking sheet lined with parchment paper in a cool place for one hour.
Preheat the oven to 180°C.
Bake for 15 minutes at 180°C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.
Carefully remove the pastry bases as well. Put the dough back in the oven for 15-20 minutes, watching.
We then obtain dough bases ready to be filled with delicious chocolate cream!
If you have done the job right, you can see the right angle!
Preparation of the piquillo cream:
Here are the piquillos to start with, it is a variety of peppers and they are already roasted in cans. (G.Detou!).
Simply rinse and weigh them and put them in a blender.
Place the egg, sugar and pinches of Espelette pepper in a double boiler.
Add the mixed piquillos.
Add the zest of the orange half.
Mix well and whisk in a double boiler until 85°C is reached.
Add the butter cut into pieces.
And smooth out the cream.
Garnish the pie shells.
Chill for 3 hours, then add the wild strawberries, starting with the outer edge.
Keep chilled until ready to eat!
