Coconut-strawberry tartlets
easy
90 mins
90 mins
Ingredients
- 150 g Flour
- 50 g Sugar
- 75 g Butter or margarine
- 1 Egg Yolk
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 TABLESPOON Apricot Jam
- 2 TABLESPOONS Coconut flake
- 50 g Milk chocolate
- 6 (approx. 125 g) Strawberries
- 175 g Mascarpone
- 2 TEASPOONS Bourbon vanilla sugar
- 6 TABLESPOONS Coconut Liqueur
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Knead the flour, sugar, fat, egg yolk, lemon zest and 2 tablespoons of ice water into a smooth short pastry. Wrap in foil and put in a cool place for about 30 minutes. Roll out the dough thinly on a floured work surface and cut out circles (approx. 9 cm Ø). Line small, greased brioche moulds (7-7.5 cm Ø, approx. 1/8 litre capacity) with the dough pieces, press on and cut off the excess dough. Roll out the dough again and cut out further circles (approx. 12 pieces in total). Prick the dough base several times with a fork and bake in a preheated oven (electric range: 200°C/ gas: level 3) for 16-18 minutes until golden brown. Allow to cool slightly, turn out of the baking tins and let them cool down.
- 2
Heat up the apricot jam, spread on the edges of the pastry and dip briefly in grated coconut. Melt the chocolate in a hot water bath, spread it on the dough moulds and leave to dry. Meanwhile wash the strawberries, dab dry and cut in half. Mix mascarpone, vanilla sugar and coconut liqueur. Pour into a piping bag with a perforated spout and squirt into the tartlets. Cover each with a half strawberry
Nutrition Facts
240 kcal
20 g
14 g
3 g
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