Strawberry Tartlet

Simplified version, served with a strawberry jam.

Makes : 6-8 perforated tart rings (9.5cm)

Difficulty : easy

Sweet Pastry

Small bowl, add unsalted butter & icing sugar & beat lightly.
Add egg yolk & beat until well combined.
Add flour & beat on low speed until just combined. Wrap & refrigerate for 2 hours.
Roll out between two pieces of parchment paper to a 2-3mm thickness, stencil out the base, & cut thin strips for the rims. Cut off excess trimmings.
Bake at 180°C / 356°F for 15-20min or until golden brown. Remove from oven & allow to cool.

Add milk, vanilla bean, & seeds to a small saucepan. Bring to almost a boil, set aside, cover, & allow infusing for an hour.
Melt white chocolate using bain-marie technique or microwave with short bursts. Once melted, set aside.
Beat the egg yolks & sugar until pale & slightly thickened. Whisk in the cornflour.
Reheat milk until it almost boils. Gently & slowly whisks milk into the egg mixture.
Place everything back onto the pan on medium-high heat, stirring continuously until everything has thickened & starts to boil. Take off heat.
Add drained gelatin & mix everything well together. Add melted white chocolate & mix through until well combined.
Pass creme patissiere through a fine sieve & cover tightly in cling wrap. Refrigerate for 6 hours.
Beat creme patissiere until smooth. Add 1/3 whipped cream and whisk gently through. Gently fold through the remaining whipped cream. Place into a piping bag & refrigerate for an hour.