Elaboration:
Grandma’s filling and strawberries
· 250g of butter (82% butterfat)
· 200g of icing sugar
· 250g of W 150-180 flour
· 250g of pasteurised egg white
· 50g of castor sugar
· 15g of rum 70º
· 3g of orange zest
· 150g of candied strawberries
· 5g of baking powder
· 75g of pine nuts
Whisk the butter, flavored with orange zest, and icing sugar together, add the candied fruit, pine nuts and rum. In a separate bowl, whisk the egg whites with the castor sugar.
Sieve the flour and baking powder, and add to the first mixture. Gradually add the egg white to the mixture to loosen it.
Pour into the tartlets. Cover with a micro-perforated mat and bake in the oven at 160°C for around 20 minutes.
Hazelnut and cinnamon mousse
· 230g of semifreddo base
· 65g of pastry cream
· 65g of hazelnut paste
· 12g of powdered gelatine
· 333g of lightly whipped double cream (35% butterfat)
· 12ml of rum
· 2g of powdered cinnamon
Heat the pastry cream, and stir in the rehydrated gelatine. Mix together the hazelnut paste, rum and cinnamon, and stir until smooth and homogeneous.
Add the semifreddo base, then gently fold in the lightly whipped cream.
Assembly:
Garnish the tartlet with the mousse and glaze it.
