Strawberry rose tartlets: A delight for the eyes and palate

It’s not without reason that they say we eat with our eyes, too. Aesthetically served dishes are not only a feast for the palate but also for our sight. No one can hold back their admiration when I serve tartlets with strawberry roses.

Sometimes, you don't need special skills or fancy pastry equipment to create a dessert that looks like it came from a small French patisserie. Strawberry tartlets require patience when arranging the fruit, but the result is worth it. A shortcrust pastry filled with whipped cream and fruit is a dessert that is hard to resist.

It’s impossible to take your eyes off them; after trying them, it’s hard to stop at just one. This dessert is my go-to for special occasions. It pleases the eyes of adults, brings smiles to children's faces, and is simply delicious.

Some say they are so cute that it’s a shame to eat them. However, after tasting them, they quickly change their minds and ask not only for seconds but also for the recipe. And there's absolutely nothing complicated about the recipe—simple ingredients presented fantastically are my secret to sweet success.

Ingredients:

Shortcrust pastry:

• 1 cup of all-purpose flour (8.8 oz),
• 2/3 cup of butter (5.3 oz),
• 1 egg,
• 3 tablespoons of powdered sugar.

Other ingredients:

• 1 packet of whipped cream powder,
• 1 cup of cold milk (8.5 fl oz),
• 5.3 oz of strawberries,
• a mint leaf.

Instructions:

Step 1. Sift the flour and powdered sugar onto a countertop or a pastry board. Add the butter, cut into pieces, and chop the mixture with a knife. Then, add the egg and knead the shortcrust pastry. Wrap it in plastic wrap and put it in the fridge for 30 minutes.

Step 2. After this time, roll out the dough and cut out circles using a glass. Turn the muffin pan upside down and grease it with butter. Arrange the pieces of dough, forming the shape of tartlets. Place in the oven preheated to 350°F for 12 minutes. Set aside to cool.

Step 3. Pour the whipped cream powder into a bowl with the cold milk and beat with a mixer. Fill the cooled tartlet bases with whipped cream and arrange strawberry slices in the shape of rose petals. Enjoy!