Liedia’s tartelettes are filled with a fine layer of chocolate and custard, and topped with delicious strawberries and a touch of mint. “The ESSE is fabulous with shortcrust pastry.”
Serves 5
Ingredients
- 250 grams strawberries
- mint leaves for decoration
The Pastry
- 200 grams flour
- 30 grams almond flour
- 80 grams icing sugar
- pinch of salt
- 120 grams unsalted butter
- 30 grams beaten egg (about two thirds of an egg)
Filling
- 50 grams dark chocolate 70%
Crème patissiere
- 65 grams sugar
- 16 grams vanilla sugar
- 3 egg yolks
- 35 grams flour
- 350 ml milk
Method
Preheat the oven to 170ºC / ESSE dial guide MODERATE.
You will need 5 serrated tartelette tins 10 x 2 cm
First make the pastry.
- Measure the flour, almond flour, icing sugar, salt and butter in a bowl. Mix until breadcrumb stage.
- Add the egg and knead until you have a nice smooth dough.
- Wrap it in foil and let it rest in the fridge for at least half an hour.
- While the dough is resting, you can make the pastry cream.
Instructions for the crème patissiere
- Mix the sugar, vanilla and egg yolks in a bowl.
- Add the flour and stir until it is completely absorbed.
- Heat the milk in a saucepan, and as soon as it starts to boil, turn off the heat.
- You can see that it is starting to boil because bubbles will appear on the edge of the pan.
- Add a little milk to the egg mixture and stir until the milk is completely absorbed.
- Then add the rest of the milk in parts and stir until it is a smooth mixture.
- Pour the mixture back into the pan and turn the heat back on. Bring to the boil while stirring.
- The crème is ready when it has the thickness of a thick custard.
- Pour the cream into a clean bowl and cover it with foil, this will prevent forming a skin.
- Let it cool down for a while and then put it in the refrigerator to cool completely. The cream will then thicken even further.
(The crème patissiere can be made up to a day ahead).
- Dust your work surface with flour and roll out the dough to a thickness of 4-5 mm.
- Cut out a piece of dough, a little bigger than the tin. Line your baking tin with the pastry up the sides.
- Cut away the excess edges of pastry and place the tins on a baking tray. Prick the base with a fork and chill in the fridge for 30 minutes.
- Place the tartlets in the middle of the oven and bake them for 15-20 minutes at 170°C / ESSE dial guide MODERATE or till golden brown at the edges. Let them cool completely before continuing.
- Melt the chocolate au-bain-marie and apply a layer of chocolate to the base of the tartlet. Let this cool completely before adding the crème patissiere.
- When the crème patissiere has cooled and set, put it in a piping bag with a smooth nozzle. Fill the pastry case with the cold crème patissier spreading to the edges. Halve the strawberries and arrange them on top. Decorate with a few mint leaves.
- Cut into wedges and serve at room temperature.
Liedia van de Mortel regularly contributes to the ‘Loving my ESSE Cooker!’ Facebook group and her content is enjoyed by other ESSE Cooker owners. Liedia owns an electric 990 EL ESSE cooker with an induction hob. And to quote Liedia “I love it”.
Liedia is still life photographer in Rotterdam, Netherlands, previously working as a coloured pencil artist. Her favourite topics are products and food.
If you have a favourite recipe that you would like to share with ESSE, please get in touch through enquiries@esse.com.
