What's the best way to store these strawberry tarts?

I store finished strawberry tarts in the refrigerator for a maximum of 1 day. The empty tart shells can be stored airtight for 2 to 3 days or frozen.

Can I make these strawberry tarts with marshmallow fluff in advance?

Yes, you can bake the bases in advance. For the best texture, it's best to finish them on the day of serving.

Can I make the marshmallow swirl without a Bunsen burner?

Yes, I briefly put them under a hot grill, but keep a close eye on them.

Strawberry tarts with marshmallow fluff

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45 minutes + 30 minutes cooling

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Medium

Yesss, these tarts are my favourite! Vanilla whipped cream and strawberries are truly the best combo for me as a dessert. On a crispy shortcrust pastry, and then with a nice dollop of caramelized marshmallow on top... yes, that's just a party. For Mother's Day I think this is such a delightful recipe, because come on, everyone's mom is the best, right? And she absolutely deserves something delicious!! Love you Mumi!

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Ingredients

What do you need?

Quantity: 4 tartlets

Shortcrust pastry tartlets
4 small pre-baked shortcrust pastry tartlets
or ½ basic recipe shortcrust pastry

Vanilla whipped cream
250 ml cold whipping cream (40%)
1 tbsp icing sugar
1 tsp vanilla extract

Filling and finishing
20 large strawberries
2 tbsp redcurrant jelly

Marshmallow fluff
80 ml egg white
80 g fine sugar
60 g icing sugar

250 ml cold whipping cream (40%)
1 tbsp icing sugar
1 tsp vanilla extract

20 large strawberries
2 tbsp redcurrant jelly

80 ml egg white
80 g fine sugar
60 g icing sugar

Make it veggie!

This recipe is already vegetarian as written.

Vegan version:
4 small vegan tartlets (plant-based shortcrust pastry)
200 ml plant-based whipping cream
1 tbsp icing sugar
1 tsp vanilla extract
20 large strawberries
1 tbsp redcurrant jelly without gelatine
80 ml aquafaba
80 g caster sugar
60 g icing sugar

I whip the aquafaba with the caster sugar until stiff and until you no longer feel any sugar crystals, then proceed as with the marshmallow dollop.

Preparation method

How do you make this?

Roll out the shortcrust pastry and line 4 small tart tins. Blind bake the tartlets until golden brown and let them cool completely.

Whip the cream with the icing sugar and vanilla extract until lightly thickened. It should be airy but still firm enough to pipe. Transfer to a piping bag with a round nozzle and chill.

Combine the egg white with the superfine sugar in a bowl and whisk for at least 5 minutes until a glossy, firm mixture with no sugar granules is formed.

Sift in the icing sugar and whisk briefly until a smooth marshmallow fluff. Transfer the mixture to a piping bag with a star nozzle.

Wash the strawberries, remove the hulls, and halve them.

Briefly heat the redcurrant jelly until it becomes more liquid.

Pipe a generous dollop of vanilla whipped cream into each tartlet.

Arrange the strawberries around the edge, with the cut side facing outwards, and lightly brush them with the jelly.

Pipe a beautiful swirl of marshmallow fluff on top.

Brown the marshmallow with a blowtorch until golden and serve immediately.

Tips

Allow the shortcrust tartlets to cool completely so the whipped cream doesn't melt.
Do not over-whip the cream, otherwise, it will become grainy.
Use firm, ripe strawberries so they hold their shape nicely.
No blowtorch? Place them very briefly under a hot grill, but keep a close eye on them.
Storage
In the fridge: I store finished tartlets for a maximum of 1 day in the refrigerator. Empty shells will keep for 2 to 3 days airtight at room temperature.
In the freezer: Empty tartlets can be frozen for up to 1 month. I do not freeze finished tartlets (loss of texture).
Reheating: Not necessary. Only empty shells can be refreshed for 5 minutes in an oven at 160 °C.