Shortcrust pastry cakes with mascarpone and strawberries dipped in chocolate

Ingredients

Directions

1. 1

   Mix flour, 3 tablespoons of sugar, 1 packet of vanillin sugar and salt in a bowl. Add the egg yolks and butter in small pieces and knead first with the dough hook of the hand mixer, then with your hands to a smooth dough. Grease 6 tartlet cups with lift-off base (approx. 12 cm Ø) and dust with flour. Roll out the dough thinly on a lightly floured work surface and cut out 4 circles (each approx. 16 cm Ø). Line 4 moulds with the dough and press the edges well down. Cut off any excess dough.

2. 2

   Prick the cake several times with a fork. Knead the remaining dough again and roll out. Cut out 2 more circles, place them in the remaining moulds and prick them as well. Freeze the ramekins for approx. 2 hours, remove them and bake immediately in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes. Remove the tartlets and let them cool down. Mix mascarpone, 2 tablespoons of sugar, 1 packet of vanillin sugar and sour cream. Finely chop 75 g chocolate. Whip cream until stiff and fold into the cream with the chocolate. Coarsely chop 75 g chocolate and melt with the coconut oil over a warm water bath. Clean and wash the strawberries and dab them dry. Remove the tartelettes from the moulds.

3. 3

   Mix mascarpone, 2 tablespoons of sugar, 1 packet of vanillin sugar and sour cream. Finely chop 75 g chocolate. Whip cream until stiff and fold into the cream with the chocolate. Coarsely chop 75 g chocolate and melt with the coconut oil over a warm water bath. Clean and wash the strawberries and dab them dry. Remove the tartelettes from the moulds. Pour the stracciatella cream into the moulds. Dip the strawberries with the tip into the melted chocolate and place them close together on the Tarteletts

4. 4

   1 hour waiting time