Tartlets with Strawberries, Roasted Nuts and Ginger Jelly

Delicious dessert with fruits and nuts – tartlets with strawberries, roasted nuts and ginger jelly. Unusual and easy to prepare.

Summary

Ingredients

• Eggs (large) – 2 pcs.
• Brown sugar, cane sugar – 100 g
• Butter – 250 g
• Flour – 500 g
• For roasted nuts:
• Walnuts – 150 g
• Butter – 100 g
• Brown sugar, cane sugar – 100 g
• Honey – 10 g
• Lemon juice – 50 ml
  For jelly:
• Fresh ginger root – 20 g
• Fresh mint – 50 g
• Cake jelly (clear) – 30 g
• Brown sugar, cane sugar – 50 g
• Fresh strawberries – 2 pcs.
• For decoration:
• Fresh strawberries – 500 g

Instructions

1. Rinse the strawberries in cold water. If necessary, add the required amount of walnuts.
2. How to cook tartlets with strawberries, roasted nuts and ginger jelly: Break the eggs into a bowl, combine with 100 g of sugar, stir until the sugar is completely dissolved.
3. Melt 250 g of butter and add portions to the egg-sugar mixture.
4. Beat butter, eggs with granulated sugar.

   

5. We introduce flour, knead for a long time, until the dough stretches (if necessary, add a couple of tablespoons of boiled water).
6. Divide the dough into 6 parts, each of which will make 2 tartlets.
7. Using a rolling pin, roll out a layer approximately 3 mm thick on a floured surface.
8. Cut out a circle with a wide saucer and put it in an oiled mold. We frame the edges with a fork.
9. We put baking paper sheets in the molds, make a press from dry lentils (or from other dry legumes or cereals). We bake the tartlets for 15-20 minutes. in the oven at a temperature of 180-200 degrees.

   

10. After cooling, remove from the mold.
11. For roasted nuts, grind the walnuts into crumbs with a blender. In a non-stick saucepan, melt the rest of the butter, add 100 g of sugar. Add honey, caramelize, quickly boil. Then we fall asleep the walnuts, stir.
12. Season the nut mass with lemon juice.
13. We fill the tartlets with roasted nuts on 2/3 of the molds, cool at room temperature.
14. Cut part of the strawberries in halves, leave the other whole.

    

15. We decorate the middle of the cake with a whole strawberry, evenly distribute the slices around the circle.
16. For jelly, peel the ginger root, rinse the mint, cut two strawberries into cubes. We put all the components in a saucepan, mixing the rest of the sugar with jelly powder. Add a glass of water, bring to a boil. Keep for 15 seconds, stirring continuously, and remove from heat, cool slightly.
17. Pour a teaspoon of jelly into the center, let it freeze.
    Before serving, put the strawberry tartlets into the upper chamber of the refrigerator for a short time.
18. Decorate the finished tartlets with strawberries, roasted nuts and ginger jelly with fresh mint, serve.