A little spring surprise that pleases a crowd! Under a layer of strawberries a pudding with a hint of vanilla and caramel is hidden… And to bring it to the next level and keep a crispy tartelette, a thin layer of chocolate completes this little spring explosion.
Dessert for a crowd/party
18 mini tartelette cases store bought (or 9 normal size: ca 6 cm diagonal)
250ml milk + 30ml milk
35g corn starch
25g brown sugar
1/2 tsp bourbon vanilla powder
200g dark chocolate
300g strawberries
2 tbsp powdered sugar
1/2 bunch of basil (cut into very small stripes)
- Start by making the pudding by heating up the 250ml milk in a small saucepan. Add the sugar and vanilla to the milk and bring to a simmer over medium heat (approximately 5 minutes). In a cup mix together the corn starch and 30ml of cold milk. Add the corn starch mixture to the simmering milk. Keep stirring, it will thicken up fast! Bring the pudding to a boil for 1 minute while stirring constantly. Remove from the heat and let the pudding come to room temperature.
- In a small saucepan add a few centimetres of water and bring to a simmer. Place a heat resistant bowl on top (au-bain-marie style). Add the chocolate to the boil and let it melt.
- With a brush add a thin layer of chocolate to the inside of each tartelette case. Let the chocolate harden.
- Cut the strawberries in very small cubes and sprinkle the powdered sugar on top.
- To assemble: take tartelette case and fill a teaspoon of pudding into the case, top with the strawberries. Lastly sprinkle a little bit of basil on top. If you would have some chocolate left, you can sprinkle this also on top.
- Enjoy the strawberry tartelettes with an espresso or a Glas of bubbles: BON APPÉTIT!
wuestenkindfoodjourney.com 
0 comments on “Strawberry Surprise”