Tartelettes Coeur À La Crème -

Tartelettes Coeur À La Crème

Ingredients

For French flan pastry

4 oz plain flour
2 oz butter
2 oz caster sugar
2 egg yolks
2 drops of vanilla essence

For filling

4 oz Petit Suisse, or Demi-Sel, cream cheese
Caster sugar (to taste)
2-3 tablespoons double cream
½ lb small ripe strawberries (hulled)
½ lb redcurrant jelly

6-8 tartlet tins

Method

Prepare pastry and chill for 1 hour before rolling out. Set oven at 350°F or Mark 5. Line tartlet tins with pastry, prick bottoms with a fork and bake blind for 8-10 minutes.

Rub the cream cheese through a small sieve, add sugar to taste and beat in the cream.

When the pastry cases are cold, fill with the cheese-cream mixture and cover with straw­berries. Make a glaze from the redcurrant jelly by whisking until fairly smooth and rubbing through a strainer into a pan. Heat jelly gently without stirring until it is clear, then bring to the boil. Brush the warm glaze over the strawberries. Allow to set before serving.

Coeur à la crème: - For the classic Coeur à la crème, curd cheese is mixed with a little fresh double cream (plain or lightly whipped). This is then put into small wicker, heart-shaped baskets, lined with muslin, and left to drain for approximately 12 hours. When turned out, the little hearts are served with single cream poured over them, and sugared fruit.

Related food category:

• Pie, Tart and Pastry