Free Online Recipes
 |  

Sign Up login
 
 

Strawberry tart with vanilla mint cream Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Strawberry tart with vanilla mint cream

Category   Desserts - Breads
Sub Category   None

Ingredients
1/2 pkg of frozen puff pastry
1 egg beaten
3/4 cup whipping cream
2 tsp. finely chopped fresh mint leaves
2 Tbsp icing sugar sifted
1-1/2 tsp vanilla extract
1-1/2 cups thinly sliced strawberrie
mint leaves for garnish
 

Instructions
Roll out puff pastry on a lightly floured surface to a 12-inch (30-cm) square. Fold in half. Roll out to a 13 x 8-inch (33 x 20-cm) rectangle. Trim long edges to straighten. Cut 2 strips, each about ½-inch (1-cm) wide, from each long side. Pinch 1 end of 2 strips together and twist strips into a 2-strand rope. Repeat with remaining 2 strips.
Place rectangle on large parchment-paper-lined baking sheet. Brush long edges with egg. Place 1 rope on top of egg along each long side, pressing to adhere to create a decorative border. Cut across short ends to trim ends of ropes straighten edges. Prick all over rectangle with a fork, avoiding border. Freeze on baking sheet for 15 to 30 minutes or until firm.
Preheat oven to 400°F (200°C). Place a large piece of parchment paper on top of pastry and place another baking sheet on top of paper. Place a large glass baking dish on baking sheet centered on top of pastry to weigh it down. Bake for 20 minutes. Remove from oven. Remove baking dish, top baking sheet and parchment paper. Brush rope border with egg. Return to oven and bake for 5 to 10 minutes longer or until pastry is golden brown. Let cool completely. Cooled pastry can be wrapped in foil and stored at room temperature for up to 2 days.
Combine cream and chopped mint in a straight-sided bowl. Cover and chill for 1 to 4 hours or until mint flavor is infused. Add icing sugar and 1 tsp (5 mL) of the vanilla (or ½ tsp / 2 mL paste) to cream mixture and whip until firm peaks form. Spread evenly on cooled pastry inside border. Cover loosely and chill for at least 1 hour or for up to 8 hours. About half an hour before serving, combine strawberries and remaining vanilla in a bowl. Let stand at room temperature. 7. To serve, stack mint leaves on a cutting board. Thinly slice crosswise into a fine chiffonade. Place pastry on a cutting board. Arrange strawberries on top of cream randomly or neatly in overlapping rows. Sprinkle with mint. Cut crosswise into slices.


Originally Submitted
6/8/2015





0 Out of 5 from 0 reviews

You can add this Strawberry tart with vanilla mint cream recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.