21




7cm6



40g
30g
1
90g
10g
1

200ml
20g
6g

6
3

1


1.

2.230

3.2mm8cm

4.(3)30

5.180

6.18015-20

7.

8.(6)1

9.

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Strawberry Mont Blanc
Servings: 6

INGREDIENTS
40 grams unsalted butter, room temperature
30 grams sugar
1 egg yolk
90 grams flour
10 grams cocoa powder

1 tablespoon melted butter

200 milliliters heavy cream
20 grams sugar
6 grams strawberry powder

6 strawberries, whole plus 3 strawberries, cut in half

PREPARATION
Preheat the oven to 350F (180C).

In a medium bowl, add butter and knead until smooth. Add sugar and mix well.

Add the beaten egg yolk, a bit at a time, and whisk well to combine.

Sift in the flour and cocoa and stir to incorporate. Cover the dough with plastic wrap and rest in a fridge for at least 30 minutes.

Roll out the dough into an 8-inch circle. Using a 3-inch round cookie cutter, cut out the dough.

Brush a large, 6-cup muffin tin with melted butter. Place a cut-out dough circle in each cup, pressing down so that a crust forms on the sides. Pierce the bottoms of each circle with a fork and rest in a fridge for at least 30 minutes.

Line with cupcake liners and add a layer of baking beans. Bake for 15-20 minutes.

In a medium bowl, add heavy cream and sugar and mix until soft peaks form.

Transfer half to a small bowl. Add strawberry powder and mix.

Squeeze the whipped cream on the tart. Place one whole strawberry per tart and cover with the strawberry cream.

Top with the half strawberry. Enjoy!