Strawberry particles with white crossie bottom

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Chop the chocolate and melt over a warm water bath. Add cornflakes to the chocolate and mix well. Put baking paper on a board, paint 12 circles on the baking paper using a glass (approx. 9 cm Ø). Turn the baking parchment. Spread the cornflakes mixture into the circles. Put the cake base in a cool place for about 15 minutes

2. 2

   Soak gelatine in cold water. Wash and clean the strawberries. Clean 500 g strawberries, cut in half, slice and put aside. Add 150 g strawberries, icing sugar, vanillin sugar and puree finely. Mix mascarpone and quark, stir in puree. Whip cream until very stiff. Squeeze the gelatine well and dissolve carefully. Stir in some strawberry cream, then stir everything into the rest of the cream, fold in the cream. Put it in a cold place, until the cream has attracted a little

3. 3

   Spread the cream on the cornflake bases and decorate with strawberry slices. Chill the tartlets for about 30 minutes. Stir the strawberry spread until smooth and carefully spread the strawberries with it. Serve the tartlets immediately

4. 4

   Preparation time 30-40 minutes. Waiting time approx. 55 minutes

Nutrition Facts

KCAL
450 kcal

CARBS
44 g

FATS
26 g

PROTEINS
6 g