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Little strawberry galettes with chantilly cream
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Easy and charming galettes for a sweet treat.
Ingredients:
  • 2 sheets frozen butter puff pastry, thawed
  • 150g marzipan (see notes), thinly sliced
  • 400g strawberries, thinly sliced
  • 20g unsalted butter, melted
  • 30.00 gm caster sugar
  • 110g jam
  • 200ml thickened cream
  • 1 vanilla bean, split, seeds scraped
  • 24.00 gm icing sugar, sifted
Instructions:
  • Preheat your oven to 190°C and cover a large baking tray with baking paper.
  • Using a pastry cutter, create four 14cm circles from the pastry. Lightly mark a 1cm border on each circle and transfer them to a baking tray. Prick the pastry inside the border with a fork, and generously spread marzipan over the top. Refrigerate for 15 minutes.
  • Lay strawberries in a slightly overlapping pattern over the marzipan. Brush the pastry border with butter and sprinkle with caster sugar. Bake for 20-25 minutes until the pastry is golden and crispy.
  • Simmer jam and 2 tablespoons of water in a small saucepan over low heat until smooth and heated through. Strain to remove any solids.
  • Use electric beaters to whip the cream, vanilla, and icing sugar together until soft peaks form for the Chantilly cream.
  • Gently coat the warm tarts with the sparkling jam glaze and top with a generous spoonful of Chantilly cream before serving.

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