Strawberry Mini Tart Petit Four | Really cute!

Hi, I'm Hanbit and I'm a pastry chef from Korea. Hi everybody, it's Hanbit here. In this lesson, I'm going to show you how to make this mini strawberry tart. I say it's a mini strawberry tart, but it's more like in the form of a petit fou. So it's very small, it's like a single bite to be honest, but it has layers inside, so it's going to taste amazing. So why don't we start right away? Let's go through the components. You first need to make the tart shell, then I'll add a bit of strawberry jam, followed by a sheet of genoise. I've already uploaded videos on how to make strawberry jam as well as genoise, so please refer to those videos. On top of the genoise, place the strawberry jelly and pipe the strawberry whipped ganache in the form of a durbian, using an electric turntable. All right, so I hope you've watched the video on tart shells. And in that video, I teach you how to make the tart dough and how to use that, use the dough to make the tart shells. But in this case, to make this nice little tart shell, I'm going to use this tool. You can use the inside or the outside, but I'm going to use the outside, so upside down, and I'm going to use a cookie cutter to cut out the dough and then place them on top. Right now, I'm going to bake it in the preheated oven. All right, take a look at this. These small mini tart shells look amazing. Now I'm going to make the strawberry jelly, and the strawberry jelly is super simple, because you just need strawberry puree, sugar, and gelatin. And once I'm done with it, I'm going to pour it into the silicone mold and freeze it completely. Regarding the gelatin, I've soaked it in ice cold water for about 10 minutes, and I took it out, squeezed the water out of it, and I've prepared it like that. I've heated the puree to around 60 to 70 degrees Celsius, so the sugar is going to dissolve easily, and so will the gelatin. Now I'm going to freeze this completely. Right now, I'm going to make the strawberry whipped ganache. And in order to make this ganache, it's exactly the same as making a regular whipped ganache, but with strawberry puree added. So here I've got white chocolate, I've melted it, and heavy cream, and then strawberry puree. Regarding the white chocolate, heavy cream, and strawberry puree, I've raised the temperature to around 50 degrees Celsius. And finally, I've prepared gelatin in advance. And here I've got red food coloring. I'm not going to add a lot, I'm just going to add like a drop or even less than that. Right, it's all done. I'm going to store this in the fridge for about eight hours, and then I'm going to whip it, and then use it. Right now, I'm going to whip the whipped ganache. Perfect. So now I'm going to use this to pipe the tourbillon. Right now, I'm ready for the assembly. So what I'm going to do is inside this tart shell, I'm going to add a bit of jam, so strawberry jam in this case. And then on top of that, I'm going to place genoise, the sheet of genoise, followed by the strawberry jelly, and then I'm going to pipe around it. Gosh, it's seriously good. Right, so there's my mini strawberry tart. Looks amazing with the strawberry tourbillon piping, and also with strawberry jelly inside, it just has to taste good. So please give it a go, and I'm sure you'll love it. I'll come back next time with another amazing recipe. Thank you very much. 감사합니다. For more YouTube videos, please click here. If you want to take a step further with your baking and pastry, then please visit my website on www.hanbitcho.com. Thank you very much. 감사합니다.