Strawberry daiquiri tartlets

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead flour, 70 g sugar, butter and egg yolk with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Roll out the dough thinly on a floured work surface and cut out approx. 5 circles (each 12 cm Ø). Knead the remaining dough again, roll out and cut out 3 more circles.

2. 2

   Lightly grease the quiche tins (10 cm Ø) and line them with the dough circles, press firmly at the edges. Prick the cake several times with a fork. Place a round piece of baking paper on each dough and fill with dried peas. Bake in the preheated oven on the lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Remove baking paper and peas and bake the tartlets for another 5 minutes at the same temperature. Let the tartlets cool down a little, then remove them from the tartlets and let them cool down. Wash, clean and halve 150 g strawberries. Puree the strawberries, rum and icing sugar and pass through a fine sieve. Wash and clean the remaining strawberries and cut them into thin slices. Whip the whipped cream, 60 g sugar, vanillin sugar, lime juice and sour cream until stiff.

3. 3

   Let the tartlets cool down a little, then remove them from the tartlets and let them cool down. Wash, clean and halve 150 g strawberries. Puree the strawberries, rum and icing sugar and pass through a fine sieve. Wash and clean the remaining strawberries and cut them into thin slices. Whip the whipped cream, 60 g sugar, vanillin sugar, lime juice and sour cream until stiff. Spread the cream over the 8 tartlets. Decorate with strawberry slices and strawberry puree and serve immediately

4. 4

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
480 kcal

CARBS
38 g

FATS
34 g

PROTEINS
5 g