Shortbread-tarts in the Strawberry Sabayon
(for 15-20 shortbread) For shortbread
* 140g softened butter (or margarine)
* 60g icing sugar
* 25g of powder of almonds
* 1 large pinch of salt
* 1 cc of white rum
* 150g flour
* 1 pinch of baking powder
* 2 egg yolks fresh
* Gilding: 1 egg
For sabayon
* 3 egg yolks
* 50g sugar
* Zest of 1 / 2 lemon (not!)
For garnish
* Strawberry jam (about 6 cs)
* Strawberries (max 1kg for all sand)
* Icing sugar
Shortbread dough preparation
Sablés-Tartelettes aux Fraises en Sabayon - sables + fraise +3
Cut butter into small cubes, place in a large bowl and wooden spoon in the work to provide consistency in the ointment. Add icing sugar, almond powder, salt, and rum. Mix with the spoon: the consistency should be thick as cream. Add sifted flour with yeast and then working in the hand between the tip of the finger to get sandy texture. Book.
In small saucepan, bring water to boil, reduce to just simmering water and poach to the yolks one by one without any damage (in practice, carefully pour the water in the bottom simmering and cook for some time to harden). Remove with a slotted spoon, drain and then move through a fine sieve pressing (with a strong and patience!). Adding the "filaments" of cooked egg yolks in the dough before and mix with hands in the mixing well to get a homogeneous paste.
Spread the dough by placing it between 2 pieces of parchment paper to reach 0.5 cm. Transfer all the soft and place in freezer to harden for 20 minutes.
Preheat oven th. 6 (180 ° C).
Remove dough from refrigerator, remove the sheet of parchment paper and lightly flour the dough on the surface. Using cookie cutter or a glass of 7 cm diameter, round details in the dough and placed them as in the lined baking sheet with parchment paper. Collect the dough in the fall make sure to delete the excess flour, and not too much dough to spread more and more in detail from the 7 cm discs while.
Brown surface of the disc with a whole egg beaten. Oven and burned about 15 minutes (the shortbread should be golden Brown with a few edges). Cool.
Sablés-Tartelettes aux Fraises en Sabayon - sables + fraise +2
Preparation sabayon
Pour the egg yolks in a bowl or a high end saladiermoyen. Add sugar and whip with electric mixer, until the device should be pale and the company (has been running slowly - tape - when the whip is lifted). If desired, add lemon zest, grated very fine.
Service
Strawberries wash, dry and cut into 2 or depending on the size of the strip.
Preheat broiler (if you can set up a small sand-tarts the gratin "kitchen torch).
Before serving, spread strawberry cc of 1 per hour on the RW have scraped smooth strawberries, covered with zabaglione and then sprinkle with icing sugar. Gratins some time under the broiler. Serve immediately.
Sablés-Tartelettes aux Fraises en Sabayon - sables + fraise +006
Source: adapted laitages I Sablés-100 prescription Tartelettes en Sabayon aux Fraises - Christophe Felder
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