A touch of France: Irresistible strawberry rose tartlets

It is said that we eat with our eyes for a reason. Aesthetically presented dishes are a feast for the palate and our sight. No one can contain their delight when I serve tartlets with strawberry roses.

Sometimes, you don't need special skills or confectionery equipment to create a dessert akin to those from a small French patisserie. Strawberry tartlets require patience when arranging the fruit, but the result is worth it. The shortcrust pastry filled with whipped cream and fruit is a dessert that no one can resist.

It's impossible to take your eyes off them; after tasting, it is difficult to stop at just one piece. This dessert is my "go-to" for special occasions. It pleases adults' eyes, smiles on children's faces, and is simply delicious.

Some say they are so cute that it's a pity to eat them. However, after trying, they change their minds and ask not only for seconds but also for the recipe. And the recipe is absolutely not difficult—simple ingredients presented in an exceptional way are my recipe for sweet success.

Ingredients:

Shortcrust pastry:

• 9 oz plain flour
• 5 oz butter
• 1 egg
• 3 tablespoons icing sugar

Other ingredients:

• 1 packet of whipped cream powder
• 9 fl oz cold milk
• 5 oz strawberries
• a mint leaf

Method:

Step 1. Sift the flour and icing sugar onto a countertop or board. Add the butter, cut it into pieces, and chop everything with a knife. Then, break the egg and knead the shortcrust pastry. Wrap it in cling film and put it in the fridge for 30 minutes.

Step 2. After this time, roll out the dough and cut out circles using a glass. Turn the muffin tin upside down and grease it with butter. Arrange the pieces of dough, shaping them into tartlets. Please place them in the oven preheated to 350°F for 12 minutes. Set aside to cool.

Step 3. Mix the whipped cream powder with cold milk. Fill the cooled tartlet bases with whipped cream and arrange slices of strawberries in the shape of rose petals. Bon appétit!