Phew! It has been one busy weekend! Yesterday I shot a video for my YouTube channel , LaDouceVieFood — a lovely asparagus tart with goat’s cheese and capers — and today I spent the day creating recipes and feeding my family well. Nothing makes me happier than being creative in the kitchen, and not a day goes by without me being very grateful for being able to call this my ‘job’.
Yesterday, I made a special four-course dinner, not for a huge group, with expensive wines and the works, but just for the three of us. A midweek celebration of life. I put my busy agenda aside for the afternoon, tuned in to some French radio and spent a glorious couple of hours in the kitchen. I made a velvety soup with two beautiful, deep green and smooth-skinned organic courgettes. I whisked the perfect dressing to go over a simple salad of tomatoes, capers and shallots. I sang along with Zaz and thought back to how the three of us sang along to that same song last year as we drove through France. I carefully washed and cleaned strawberries for our dessert, popping some in my mouth every now and then. I chose a nice wine. Smiled. Enjoyed. Rejoiced.
No reason to wait for special occasions to celebrate. The best moment will always be now.
Here’s what we had for dessert. So easy and very delicious. A sweet little tartelette to round off a perfect meal. I made them with strawberries, but I’m sure they’d be just as lovely with raspberries or peaches, for example.
I hope you’ll love them as much as we did.
- 4 squares of puff pastry (12 x 12 cm)
- 15 small, ripe strawberries, cleaned and halved
- 80 ml cream
- 1 egg
- 3 tbsps sugar
- seeds from one vanilla pod
- icing sugar, to serve
Preheat the oven to 200°C and allow the puff pastry to thaw if frozen. Cover each tartelette mold with a sheet of pastry, pushing it down into the edges and trimming off any excess. Line each mold with a bit of parchment paper and weigh down with beans. Blind bake the pastry shells for 8 minutes. In the meantime, whisk the cream, egg, sugar and vanilla. Take the shells out of the oven, remove the beans and parchment paper and fill with the strawberry halves. Pour the batter over the berries and return to the oven for 12 minutes. Cover them with foil and give them a final 5 minutes. Unmold and serve with a little icing sugar.