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Preparation time
45 minutes
Total time:
1 hour
Serves
6 tarts
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Ingredients
Dough
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200 g (1 ⅓ cups) flour
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100 g (7 tbsp.) unsalted butter, melted
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30 mL (2 tbsp.) icing sugar
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A pinch salt
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1 lime (zest)
Garnish
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250 g (2 cups) fresh strawberries, washed, hulled and finely diced
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100 g (½ cup) aloe vera, finely diced
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1 lime (juice)
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1 lime (zest)
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30 mL (2 tbsp.) maple syrup
Chantilly cream
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300 mL (1 ¼ cup) whole liquid cream
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30 mL (2 tbsp.) icing sugar
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1 vanilla bean, split and scraped
Decoration
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To taste pistachio nibs
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To taste ground cardamom
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Directions
Dough:
- In a large bowl, combine flour, icing sugar, a pinch of salt and lime zest.
- Add melted butter and mix until all the ingredients are well combined and the dough starts to form. Knead dough lightly by hand if necessary.
- Wrap dough with plastic film and refrigerate for at least 30 minutes so it hardens slightly.
- Preheat oven to 180 °C (350 °F).
- On a lightly floured work surface, roll out dough to a thickness of approximately 3 mm. Cut dough circles using a cookie cutter or a glass, then place dough discs into buttered tart pans.
- Lightly prick tart bases with a fork.
- Bake for 15–20 minutes, or until slightly golden. Let cool completely on a rack.
Garnish:
- In a bowl, mix the diced strawberry and aloe vera. Add lime juice and zest and maple syrup. Gently combine to coat the fruit with the syrup.
- Chantilly cream:
- In a bowl, whisk the whole liquid cream with the icing sugar and vanilla bean seeds until it forms firm peaks. Refrigerate.
Assembly:
- Once the tarts have cooled, spread the aloe vera and strawberry garnish on the bottom of each tart.
- Using a piping bag, top each tart with Chantilly cream.
- Sprinkle tarts with pistachio nibs and a pinch of cardamom powder.
- Immediately serve these delicious Aloe Vera, Strawberry & Chantilly Cream Tarts for a refreshing dessert full of flavour!
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