There’s a delicious surprise under those strawberries!! Finishing the TART month with this Strawberry Puff Pastry Tart is the perfect sweet ending!
Puff pastry is just awesome!!!! Always available at any grocery store, easy to bake, and I think they look fancy!! And don’t forget, they’re delicious!!!
Puff pastry is easy to use but the preparation needs a little attention. First of all, you need to thaw the puff pastry. This step is imperative and cannot be skipped. If you unfold the frozen puff pastry, it could break and tear up. Also remember to not just unwrap the package but also separate the puff pastry (the package has 2 puff pastry sheets) and put on a clean surface or a silpat.
Now, how long should you thaw the puff pastry at room temperature? The magic number is 40 minutes. No more no less. Put on a timer so you don’t forget!!
Once you have the puff pastry thawed put, roll it out on a silpat to about 1/4 in thickness. Cut out the puff pastry with heart-shaped cutter. You can use any kind of cutter but this time I think the heart shape would be perfect for the strawberry. Once you’ve cut out all the hearts, using a smaller heart-shaped cutter cut the inside so it will make a hole.
Here’s what it will look like.
To the ones that’s does not have a hole, brush the edges with the egg wash. Then with a fork, prick the inside part.
Put the heart with the hole on top of the uncut heart and line it up. Gently press the top piece so it will puff up evenly. Not too hard, just a gentle press. Bake the hearts in a 400 degrees F for about 8-9 minutes.
Put the strawberry mousse inside a piping bag. Pipe the strawberry mousse into the middle of the well.
Oh how pretty!!! Make sure to not overfill the strawberry mousse so there will be space for the halved strawberry on top.
Top it off with the halved strawberry on top. It’s just the perfect size for the hearts!!
Oooh the crunch of the puff pastry, the sweet strawberry mousse and the tart strawberry is a trio that just sings together!!
Tips for making the Strawberry Puff Pastry Tart :
- Thaw the puff pastry at room temperature by taking it out of the wrapper and separate the puff pastry and put it on a silpat.
- You can make the puff pastry 1 day ahead and put it in an airtight container.
- You can also make the mousse 1 day ahead.
Happy Baking !!
| Servings |
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- 1 pacakage puff pastry, thawed
- 1 egg, beaten for egg wash
Ingredients
Puff Pastry tart
Strawberry mousse
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- Thaw the puff pastry. Open the package, unwrap and separate the puff pastry and leave at room temperature for 40 minutes.
- Preheat the oven to 400 degrees F. Put the dough on a silpat and roll out to 1/4 inch thickness.
- Using a 3 inch heart cutter, cut out the hearts out of the puff pastry. Put half of the cut out hearts on parchment lined baking sheets.
- To the other half of the cut out hearts, using a 2 1/2 inch heart cutter, cut the inside of the hearts so it will make a hole.
- Brush the edges of the uncut heart with egg wash. Put the heart with hole on top of the uncut heart. Gently push the top heart to the bottom heart. Prick the middle part of the bottom heart with a fork.
- Bake for about 8-9 minutes until golden brown. Set aside.
- Slice the strawberries and puree. Add the sugar and blend again. Take out 1 cup of the puree.
- In a stand mixer bowl, add the cream and beat until stiff peaks form. Add the 1/2 cup of puree and gently fold in the puree into the whipped cream.
- Pipe the mousse into the puff pastry heart. Put halved strawberry on top of the mousse.
Adapted from : An Italian in my Kitchen
