Tartlet Filled with Vanilla Creme and Fresh Strawberries

Cool down Meggle Creme Patisserie before whipping to temperature from + 6 °C to + 8 °C to achieve optimum result.

Scrape the vanilla pod halves into the Creme Pattiserie.

Add honey or cane sugar and whipp all together till you get desired consistence.

Fill baked tart shell with creme filling and top with fruit and decorate with mint leafs.