Lavender Chantilly Cream Tartlets with Strawberry Balsamic Reduction

Allergens

Dairy (Milk, Butter) - Gluten (Wheat Flour) - Sulfites (Strawberries)

Ingredients

• 1 1/2 cups all
• purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 2 cups heavy cream
• 1 teaspoon dried culinary lavender
• 1 tablespoon granulated sugar
• 2 cups fresh strawberries, hulled and halved
• 1/4 cup balsamic vinegar

Instructions

1. In a food processor, combine flour, sugar, and salt. Pulse to combine. Add cubed butter and pulse until mixture resembles coarse meal. Gradually add ice water, pulsing just until dough comes together.
2. Shape dough into two disks, wrap in plastic wrap, and chill for 1 hour.
3. Preheat oven to 375°F (190°C). Roll out one disk of dough and line 2 tartlet pans. Prick the bottoms with a fork and bake until golden, about 18 20 minutes. Allow to cool completely.
4. In a bowl, combine heavy cream, lavender, and sugar. Cover and chill for 1 hour. e) Whisk chilled cream mixture until soft peaks form, then fill tartlets. f) In a saucepan, simmer strawberries and balsamic vinegar over medium heat, stirring occasionally. Simmer until thickened, about 10 minutes. Strain through a fine mesh sieve into a bowl and allow to cool slightly. g) Drizzle the reduction over the filled tartlets before serving.

Chef’s Insight

The combination of sweet and savory flavors in this dessert creates a unique culinary experience.

Notes

Use the freshest berries available for a vibrant and flavorful reduction.