Strawberry tartlet with salted caramel

1, Preheat the oven at 210°C ( th. 7). Grease 6 tartlet moulds with butter. Roll out the puff pastry dough on a floured work surface.

2. Cut 6 discs the size of your tart moulds and place the dough in the moulds. Prick the base with a fork. Cover with a parchment paper sheet and top with dried beans.

3. Bake for 15 minutes, then remove the dried beans and sheet of paper. Sprinkle the base with icing sugar. Bake for another 10 minutes.

4. Remove the tartlet shells from the oven, unmould and leave to cool on an oven rack .

5. During this time, melt butter over low heat in a saucepan then add the sugar and the evaporated milk and cook for 10 minutes while whisking constantly.

6. Wash and hull the strawberries. Slice finely. Before serving, pour the salted caramel at the bottom of the tartlet shells and then arrange the fresh strawberry slices.

Photo credit : Sucré Salé