I love the strawberry season, I always try to take full advantage of it. I eat strawberries for breakfast, with ice cream, add them to homemade iced tea or decorate desserts like this one.
I made these tartelettes using my favorite pastry recipe, it’s light and tastes like delicate cookies. When made with Greek yoghurt the panna cotta filling is as light as a feather. The combo with strawberries is straight from the food gods.
125 g flour
50 g sugar
60 g cold butter
1 egg yolk
pinch of salt
yogurt panna cotta
250 g Greek yogurt
150 ml heavy cream
50 g sugar
1 vanilla pod, cut in half
3 gelatin sheets, softened in cool water
2 tablespoons honey
1 tablespoon lemon juice
4 tablespoons chopped pistachios
In a bowl, mix the cubed butter with sugar. Add the egg yolk and half of the flour and start to knead. Add the remaining flour and knead it all together into a ball. Wrap in cling film and place for 30 minutes in the fridge.
In a saucepan, heat the cream with the sugar and vanilla pod until the sugar is completely dissolved. Squeeze all water out of gelatin sheets and add to the mixture, stir until gelatin has dissolved. Set aside to cool. Then, remove the vanilla pod, transfer to a bowl and stir with yogurt.
Grease the tartelette trays with butter and sprinkle with flour. Remove the dough from the fridge and roll out on a floured work surface to 1/2 cm thickness. Using a glass, cut disks from the pastry. Line the trays and bake for 12-15 minutes at 180°C. Remove from the oven and after 5 minutes gently remove the cookies from the trays, cool on a rack.
Once cooled pour the panna cotta filling and place in the fridge for 3 hours.
Wash the strawberries, remove stems and chop finely. Stir with honey and lemon juice.
Serve the tartelettes with strawberries and garnish with pistachios, enjoy!