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Today's sweet is effortless.

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Today's recipe is a very simple one.

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Mini Strawberry Tarts

The weather was not well last week, I woke up having a headache almost every day - _-". And because of this reason, I didn't have much idea for baking too. 

Anyway, when I tried to think about something that will make me feel better, berries came to my mind. 

And this recipe began. 

Simple tart that is made from almond cream and fresh strawberries.

The small (6 cm.) tart pastry is filled with strawberry filling and almond cream, then topped with whipped cream and strawberries. I really love the size of this tart, it's cute and it's the right size for 1 person, well you may think that lining a small tart is hard but after 2-3 pieces it will be easier.

You can prepare the base by baking tart pastry and almond cream the day before and decorate it with cream and strawberries before serving. 

Mini Strawberry Tarts

Makes 12 (6 cm. tarts)

Tart pastry
120 g ........................ All-purpose flour
50 g .......................... Icing sugar
20 g .......................... Almond powder
1/8 tsp ...................... Salt
75 g ........................... Unsalted butter (Cut into 1.5 cm cubes)
15 g ........................... Eggs

Almond cream

60 g ....................... Unsalted butter (Room temperature)

1/2 tsp ................... Vanilla extract

1/8 tsp ................... Salt

60 g ....................... Granulated sugar

45 g ....................... Egg 

75 g ...................... Almond powder

14 g ...................... Cake flour

Strawberry filling

110 g ..................... Strawberry (hulled and cut before weighting)

10 g ....................... Granulated sugar

10 g ....................... Lemon juice

Whipped cream

150 g ........................ Whipping cream 

1/2 tsp ................... Vanilla extract

1 tsp ......................... Kirsch (optional)

15 g ..........................  Icing sugar

12-13 ........................ Fresh strawberries

Put the flour, icing sugar, salt, and almond powder into a bowl of the food processor and process to combine.

Put the butter into the bowl and process to combine. 

Pour the eggs into the bowl.

Process until the dough forms.

Remove the dough from the bowl.

Press the pastry dough with the palm of your hand.

Until the dough becomes smooth.

Roll out the dough between a sheet of baking paper to a thickness of 3 mm.

Refrigerate for 1 hour.

Beat the butter with vanilla and salt until smooth, add the granulated sugar, and beat to combine.

Put the egg into the bowl and beat until combined.

Sift the almond powder and cake flour into the bowl.

Mix to combine.

Put the almond cream into a piping and set aside.

Cut the pastry with an 8 cm. cutter.

Line the pastry into 12 (6x2 cm) tart rings.

Refrigerate for 30 minutes

Put the strawberry, sugar, and lemon juice into a bowl. Stir to combine.

Microwave at 600W for 4 minutes.

Stir and let it cool completely.

Before baking:

Preheat the oven to 180℃.

Divide the strawberry into the pastry.

Pipe the almond cream into the pastry.

Level the top.

Bake in the180℃  Preheated oven for 20-25 minutes.

Let it cool completely on a wire rack.

Whip the whipping cream, vanilla extract, icing sugar, and kirsch (if using)  together until soft peak forms.

Pipe the whipped cream over the tart.

Decorate with fresh strawberries.

 Mini Strawberry Tarts

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 This muffin is very delicious, haha, I just finish one of it in less than 5 minutes !!!