Mini strawberry tartlets

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separating eggs. Beat the egg whites and 2 tablespoons of cold water with the whisks of the hand mixer until stiff. Add salt and 75 g sugar. Stir in egg yolks. Mix flour, starch and baking powder. Gradually sieve over the egg mixture and carefully fold in. Spread evenly on a baking tray (32 x 39 cm) covered with baking paper.

2. 2

   Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Then turn out on a damp tea towel sprinkled with sugar, remove baking paper. For the filling, soak gelatine in cold water. Wash and clean the strawberries and puree them with a blender, except for 9 medium-sized strawberries for decoration and approx. 150 g for chopping. Coarsely chop 150 g strawberries. Mix sour cream, strawberry puree, lemon juice and 4 tablespoons of sugar. Whip 250 g cream and 1 packet of vanillin sugar until stiff. Squeeze the gelatine, dissolve lukewarm and stir in 2 tablespoons of sour cream. Quickly stir the gelatine into the rest of the cream. Chill for 10-15 minutes and allow to set lightly, fold in the cream and chopped strawberries. Line 6 small bowls (approx. 200 ml content) with sponge cake. Cut out 6 circles the size of the base for this. Cut the rest of the sponge cake into strips (strip width = height of the bowls). Line the edges of the bowls with it, cutting them slightly.

3. 3

   Squeeze the gelatine, dissolve lukewarm and stir in 2 tablespoons of sour cream. Quickly stir the gelatine into the rest of the cream. Chill for 10-15 minutes and allow to set lightly, fold in the cream and chopped strawberries. Line 6 small bowls (approx. 200 ml content) with sponge cake. Cut out 6 circles the size of the base for this. Cut the rest of the sponge cake into strips (strip width = height of the bowls). Line the edges of the bowls with it, cutting them slightly. Pour the strawberry cream into the bowls and chill for about 1 hour. Then turn out of the bowls. Whip 250 g cream and 1 packet of vanilla sugar until stiff. Spread the tartlets with cream. Cut the remaining strawberries into slices or halve them. Decorate the tartlets with them. Sprinkle with pistachios

4. 4

   Pour the strawberry cream into the bowls and chill for about 1 hour. Then turn out of the bowls. Whip 250 g cream and 1 packet of vanilla sugar until stiff. Spread the tartlets with cream. Cut the remaining strawberries into slices or halve them. Decorate the tartlets with them. Sprinkle with pistachios

5. 5

   1 1/4 hours waiting time

Nutrition Facts

KCAL
130 kcal

CARBS
11 g

FATS
9 g

PROTEINS
2 g