Strawberry and heather sand tartlets

Name: Strawberry and heather sand tartlets
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 125 g Butter; 140 g Sugar; 2 packages Vanillin sugar; 200 g Flour; 1 pinch Salt; 200–250 g Strawberries; 125 g Mascarpone; 125 g Low-fat curd; 8 tsp (approx. 100 g) Strawberry jam; 8 Raspberries; 7-10 Tbsp Flour; baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

125 g Butter
140 g Sugar
2 packages Vanillin sugar
200 g Flour
1 pinch Salt
200–250 g Strawberries
125 g Mascarpone
125 g Low-fat curd
8 tsp (approx. 100 g) Strawberry jam
8 Raspberries
7-10 Tbsp Flour
baking paper

Directions

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
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
Wash the strawberries, drain well, clean and cut into thin slices. Mix mascarpone, quark, 15 g sugar and 1 packet of vanillin sugar. Spread approx. 1 tsp. jam in the middle of each taler. Spread approx. 2 tsp. mascarpone cream on top, leaving 1-1 1/2 cm free all around. Place strawberry slices in a flower shape on top and place a raspberry in the middle of each
4
Waiting time approx. 40 minutes