Strawberry/Raspberry Tartlets

Technical stages for Strawberry/Raspberry Tartlets :

• Roll out the short crust pastry.
• Cut discs using a plain or fluted cutter with the same diameter as the mold prints and line silicone tartlets mold.
• Prebake the tartlet shells.
• Meanwhile, make a pastry cream.
• When finished, leave the shells to cool.
• Using a pastry bag, draw a rosace of pastry cream on the tart shells.
• Place nicely one or two strawberries (acording to size) on the pastry cream.
• Melt a bit of red or blond coating on low heat along with a tablespoon of water.
• Whip the coating until smooth and without bits.
• Gloss the surface of tartlets using a brush.