{"id":285917,"date":"2011-05-21T09:28:00","date_gmt":"2011-05-21T07:28:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/wild-strawberry-tartlets"},"modified":"2011-05-21T09:28:00","modified_gmt":"2011-05-21T07:28:00","slug":"wild-strawberry-tartlets","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wild-strawberry-tartlets\/","title":{"rendered":"Wild Strawberry Tartlets"},"content":{"rendered":"
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\nHere is a really original little tartlet with wild strawberries from Mr. Guy Martin. Its originality comes from its cream which is in the bottom of the pie. An unsuspected yet obvious ingredient once known. These are small roasted red peppers, piquillos, which are combined here with orange zest and a pinch of Espelette pepper in a tasty creamy sauce that highlights the delicacy of wild strawberries. <\/div>\n

\n<\/a><\/a><\/p>\n

Recipe for “Wild strawberry and grilled bell pepper tarts”: for 12 tarts<\/p>\n

Sweet dough:<\/span><\/b>
\n-210g of flour<\/span><\/b>
\n-125g of soft butter<\/span><\/b>
\n-35g icing sugar<\/span><\/b>
\n-25g of almond powder<\/span><\/b>
\n-50g of egg<\/span><\/b>
\n-vanilla powder<\/span><\/b>
\n
\n<\/span><\/b>
\nCream with roasted peppers:<\/span><\/b>
\n-150g of piquillos<\/span><\/b>
\n-200g of egg<\/span><\/b>
\n-100g of sugar<\/span><\/b>
\n-the zest of half an orange<\/span><\/b>
\n-2 pinches of Espelette pepper<\/span><\/b>
\n-140g of soft butter<\/span><\/b>
\n
\n<\/span><\/b>
\n-500g of wild strawberries<\/span><\/b><\/p>\n

<\/span><\/p>\n

\nPrepare the sweet pastry:<\/i><\/div>\n
\nPut the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\n Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\n Add the beaten egg ahead of time and mix just to incorporate it, but no more!<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\n Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!!<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\n Roll out the dough quite thinly and line with 8 pie circles  cm, making sure to flatten the dough at the bottom of the circle. The right angle must be perfect!<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nCut the excess dough by passing a knife around the circle!<\/i><\/div>\n
\n<\/div>\n
\n <\/i><\/i><\/a><\/div>\n

\nDo the same for all the circles!<\/i>
\nPrick the bottom of the dough with a fork on all the circles.<\/i>
\nThen put a sheet of cellophane paper ( SPECIAL MICROWAVE COOKING!! The others melt!<\/b> ) on a pastry base.<\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nFill with flour by pressing down to fill the bottom at right angles!<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nAnd close like a little bundle.<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nAt this stage, we have small perfectly dark circles!<\/i><\/div>\n
\nLet it rest on a baking sheet lined with parchment paper in a cool place for one hour.<\/i><\/div>\n
\nPreheat the oven to 180\u00b0C.<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nBake for 15 minutes at 180\u00b0C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nCarefully remove the pastry bases as well. Put the dough back in the oven for 15-20 minutes, watching.<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nWe then obtain dough bases ready to be filled with delicious chocolate cream!<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nIf you have done the job right, you can see the right angle!<\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/i><\/div>\n

<\/p>\n

\nPreparation of the piquillo cream:<\/i><\/div>\n
\nHere are the piquillos to start with, it is a variety of peppers and they are already roasted in cans. (G.Detou!).<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nSimply rinse and weigh them and put them in a blender. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPlace the egg, sugar and pinches of Espelette pepper in a double boiler.<\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the mixed piquillos. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n

\nAdd the zest of the orange half. <\/i><\/p>\n

\n<\/i><\/a><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix well and whisk in a double boiler until 85\u00b0C is reached.<\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the butter cut into pieces. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAnd smooth out the cream. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nGarnish the pie shells. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nChill for 3 hours, then add the wild strawberries, starting with the outer edge. <\/i><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n

<\/p>\n

\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nKeep chilled until ready to eat!<\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n

<\/p>\n

\n<\/a><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Here is a really original little tartlet with wild strawberries from Mr. Guy Martin. Its originality comes from its cream which is in the bottom of the pie. An unsuspected…<\/p>\n","protected":false},"author":1,"featured_media":51542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142,517],"class_list":["post-285917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet","tag-sweet-pie"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=285917"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285917\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51542"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=285917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=285917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=285917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}