Strawberry Mini Tart Petit Four

Ingredients

• 150 g All-Purpose Flour (for tart dough, sifted)
• 50 g Powdered Sugar (for tart dough)
• 75 g Unsalted Butter (cold, cut into cubes)
• 1 Egg Yolk (room temperature)
• 1 pinch Salt
• 100 g Strawberry Jam (store‑bought or homemade)
• 1 sheet Genoise Sheet (about 100 g, thin)
• 150 g Strawberry Puree (fresh strawberries blended, strained)
• 80 g Granulated Sugar (for strawberry jelly)
• 3 Gelatin Sheets (2 sheets for jelly, 1 sheet for ganache; soaked in cold water 10 min)
• 100 g White Chocolate (chopped)
• 80 ml Heavy Cream (full‑fat)
• 1 drop Red Food Coloring (optional, for pink hue)

Instructions

1. Make Tart Dough and Bake Shells

   Combine flour, powdered sugar, and salt in a mixing bowl. Add cold butter and rub in until the mixture resembles coarse crumbs. Stir in the egg yolk to form a smooth dough. Shape into a disk, wrap in plastic, and chill for 10 minutes. Roll out to 3 mm thickness, cut circles with a small round cookie cutter, place on a parchment‑lined baking sheet, and bake in a pre‑heated 180°C oven for 12 minutes until lightly golden.

   Time: PT15M

   Temperature: 180°C

2. Prepare Strawberry Jelly

   Soak 2 gelatin sheets in ice‑cold water for 10 minutes, then squeeze out excess water. In a saucepan, combine strawberry puree and granulated sugar; heat to 60‑70°C, stirring until sugar dissolves. Remove from heat, add the softened gelatin, stir until fully dissolved. Pour the mixture into a silicone mold and place in the freezer until completely solid (about 30 minutes).

   Time: PT35M

   Temperature: 60-70°C

3. Make Strawberry‑Flavored Whipped Ganache

   Chop white chocolate and place in a heat‑proof bowl. Heat heavy cream in a saucepan until just simmering (≈50°C), then pour over the chocolate. Let sit 1 minute, then stir until smooth. Add strawberry puree and the remaining gelatin sheet (pre‑soaked and squeezed), stirring until fully incorporated. Allow the mixture to cool to room temperature, then cover and refrigerate for 8 hours or overnight.

   Time: PT8H5M

   Temperature: 50°C

4. Whip the Ganache

   Transfer the chilled ganache to the bowl of an electric mixer. Whip on medium speed for about 5 minutes until light and fluffy. Add a single drop of red food coloring (or beet juice) and mix just until the color is uniform.

   Time: PT5M

5. Assemble the Mini Tarts

   Place a small dollop of strawberry jam inside each baked tart shell. Lay a thin piece of genoise sheet on top of the jam. Remove the frozen strawberry jelly from the silicone mold and place it atop the genoise. Finally, pipe a ring of the whipped strawberry ganache around the jelly using a piping bag. Refrigerate assembled tarts for 10 minutes to set the ganache.

   Time: PT10M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

25 g

Fat

5 g

Fiber

1 g