Strawberry Tartlets

 Strawberry Tartlets

An irresistible pastry classic, strawberry shortcakes combine the crunchiness of the dough with the sweetness of fresh strawberries. Perfect for an afternoon snack or to end a meal, these tarts are light, fresh and delicious. Every bite is a true delight!

Ingredients

2 c. coconut cream soup

3 c. grain cooking water soup

250 g of strawberries

2 c. sugar soup

130 g of Continente digestive biscuits

200 g pitted dates

4 g of agar-agar

mint q.s.

icing sugar q.b.

Preparation

1.

Place the coconut cream and grain cooking water in the cold.

2.

Reserve 3 strawberries, chop the rest in a container and coat them with sugar. Book.

3.

In a food processor, grind the dates with the biscuits until you obtain a sandy, moldable dough.

4.

Place the dough into lined tart tins

with baking paper and press well. Refrigerate.

5.

Once the strawberries release their juice, strain it into a pan. Bring the liquid to the boil, let it reduce by half, add the agar-agar and cook for another 2 minutes.

6.

Grind the strawberries, add them to the pan, mix well and remove from the heat. Add the coconut cream and mix.

7.

Beat the grain cooking water into very firm snow (aquafaba) and carefully fold it into the strawberry cream. Divide the mixture between the molds and refrigerate for about 1 hour.

8.

Serve garnished with reserved strawberries, mint and

icing sugar.