Strawberry and heather sand tartlets

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the heather sand cakes, melt butter in a small pot and brown lightly. Pour into a mixing bowl and let it cool down briefly. Add 125 g sugar, 1 packet of vanilla sugar, 1 pinch of salt and 200 g flour.

2. 2

   Knead first with the dough hooks of the mixer and then with your hands to a smooth dough.

3. 3

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line baking tray with baking paper. Roll out the dough on a lightly floured work surface to a thickness of approx. 1⁄2 cm. Cut out approx. 8 circles (each approx. 8 cm Ø).

4. 4

   Put the thaler on the baking tray. Bake in the hot oven for about 12 minutes. Take out and let cool down on the baking tray.

5. 5

   Wash and clean the strawberries and cut into thin slices. Sort the raspberries, wash if necessary, dab dry. Mix 60 g sugar with 1 packet of vanilla sugar and cream stiffener. Whip the mascarpone and quark in a high mixing bowl for about 5 minutes with the whisks of the mixer.

6. 6

   Let the sugar mixture trickle in.

7. 7

   Spread each taler with 1 tsp. jam. Pour the mascarpone cream into a piping bag with a large perforated spout and spray carefully onto the thalers. Place 1 raspberry in the middle of each. Put the strawberry slices in the cream in a flowery shape all around.

Nutrition Facts

KCAL
570 kcal

CARBS
56 g

FATS
32 g

PROTEINS
10 g