Strawberry and heather sand tartlet / variation

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt butter in a small pot, brown lightly and pour into a bowl. Leave to cool at lukewarm. Add 125 g sugar, 1 packet of vanillin sugar, flour and salt and knead into a smooth dough, first with the dough hooks of the hand mixer, then with your hands

2. 2

   Roll out the dough on a lightly floured work surface to a thickness of about 1/2 cm. Cut out approx. 8 circles (each approx. 8 cm Ø). For this purpose knead the dough remains together again, roll out again and cut out. Put the taler on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes. Let the finished Heidesandaler cool on the baking tray

3. 3

   Wash the strawberries, drain well, clean and cut into thin slices. Mix 60 g sugar, 1 sachet of vanilla sugar and a cream thickener. Whip the mascarpone and quark in a high mixing bowl for approx. 5 minutes with the whisks of the hand mixer. Allow the cream mixture to trickle in. Spread approx. 1 tsp. jam in the middle of each taler. Pour the cream into a piping bag with a perforated spout and carefully spray on top. Place a raspberry in the middle of each and place strawberry slices around it in a flower shape

4. 4

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
560 kcal

CARBS
56 g

FATS
32 g

PROTEINS
10 g