Strawberry and cream, rhubarb tartelettes, my Jubilee pudding
One roll of sweet shortcrust
500 g of strawberries
300 ml double cream
3 TBSP of icing sugar
4 rhubarb sticks
2 Tbsp of plain flour
120 g ground almonds
120 g of sugar (any type of sugar will work)
120 g melted butter
A muffin tray (it will give you some very dip filled tartelettes, that you would not get with a standard cupcake tray)
Pre-heat your oven at 180º C
For the frangipane:
Mix the butter, flour, grounds almonds, sugar and eggs into a paste and set aside.
Take your pastry out of the fridge at least 15 minutes before use. Then, using your pastry cutters, cut out some circular pieces of pastry and place them in each case of your muffin tray (you’ll want those circular pieces to be a little bit bigger than your muffin cases so there is enough space to fill them). Prick the bottom of your pastry with a fork. Then, place some rhubarb at the bottom and add a teaspoon of frangipane on top.
Place your tray in the oven and cook for 15 to 20 minutes until your little tartelettes are golden brown on top. Take them out of the tray and let them cool down on a rack.
In the meantime, prepare your chantilly cream, by whisking your double cream, icing sugar and vanilla paste to soft peaks. Place your chantilly into a piping bag fit with a star shaped nozzle.
When your tartelettes are cool, pipe some chantilly cream in the centre of your tartelettes, as per picture, then slice your strawberries in half and place them around the centre of the chantilly cream. Then add a bit more chantilly cream to finish them off nicely.
Enjoy them with a glass bubbly!
If you fancy another regal recipe how about my avocado and prawn croustade