Cooktails, des desserts à déguster à la paille, et des cocktails à déguster à la cuillère ! Choisissez votre recette préférée et retrouvez-la* dans le livre des Cooktails.

Préparation :

Cocktail :

Combine all ingredients and keep chilled.

Dessert :

Prepare the pastry the day before: make a well in the centre of the flour and add the softened butter. Work together with the fingers. Add the salt and liqueur and water as needed. Work rapidly until a dough is formed. Let rest.

Preheat the oven to 180°C (350°F). Roll out the pastry thin. Cut out 6 circles that are larger than the diameter of the moulds. Line the bottom of the moulds with parchment paper before pressing in the pastry. Make one hole in each pastry round (for the straw to be stuck through later). Be sure to poke right through the pastry so that the holes don’t close up while baking. Bake for 20 minutes.

Whip the cream with the liqueur. Add sugar. Keep chilled.
Unmould the tartlet shells.

Assembly (for each glass)

For 140 ml (4½ oz) of cocktail into each glass.
Place the tartlet round on the rim of the glass.
Insert a straw through the hole (before garnishing).
Carefully spread jam on the tartlet shell.
Cut 2 strawberries in two lengthwise. Arrange on top of the jam.
When ready to serve, top the strawberries with whipped cream (using a pastry bag and tip) so that it forms a mound.
Decorate with 4 Tagada® strawberry candies (4 pink candies surrounding 1 red candy at the top) and the strawberry leaves.

Serve immediately before the whipped cream collapses.