Strawberry Lime Pastries - Jordgubbsformar med limekräm

STRAWBERRY LIME PASTRIES

Jordgubbsformar med limekräm

10 pastries

Shortcrust:

3½ oz butter or margarine

1 cup flour

4 tablespoons powdered sugar

1 egg yolk

Filling:

5 egg yolks

0.8 cup heavy cream

½ cup sugar

½ tablespoon potato starch

2 limes

1 oz unsalted butter

Decoration:

2 cups small, fresh strawberries

powdered sugar

Shortcrust dough:

Quickly chop all ingredients together to a dough, wrap it up in plastic foil and put in the fridge for at least 30 minutes. 

Preheat oven to 392F.

Take out the cold dough and roll it out thinly on a floured work surface. Use a cookie cutter to measure out circles, large enough to cover the bottom of 3" baking pans (of course you can cut the dough in pieces and thumb it out in the pans too). Prick lightly with a fork. Bake in the middle of the oven for 8 to 10 minutes or until light golden. Allow to cool before gently unmoulding them.

Filling:

Pour egg yolks, 0.4 cup cream, sugar and potato starch in a saucepan. Scrub the limes, grate the zest and squeeze out the juice, then add zest and juice to the saucepan. Bring to a simmer while stirring until you see the first bubble and the creme starts to thicken. Immediately remove from heat. Pour in a sieve to get rid of the peel. Add butter in pieces and stir until melted, then cool the creme over a cold waterbath.

Beat the remaining 0.4 cup cream and stir gently into the cold creme. Spoon it into the shortcrust pastry shells.

Rinse and trim the strawberries and top the pastries with them. Sift with some powdered sugar.

Enjoy!

Bella