Strawberry tartlet

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the sponge cake, beat the eggs with salt and sugar until fluffy, mix flour and baking powder, sieve and carefully fold in. And finally, add the melted (never hot) butter.

2. 2

   Pour the dough into a greased round springform pan (26 cm diameter) or an angular springform pan (with approx. 20x24 cm) and bake at 190°C for approx. 15-20 minutes. Let the cake base cool down.

3. 3

   After cooling down, use small cake rings (8 cm diameter) to cut out 6 small cake bases and place each of them as a base in the cake rings. Spread the surface of the cake bases with warmed strawberry jam.

4. 4

   For the cream, whisk QimiQ smooth Add the strawberry yoghurt, lemon juice and sugar and mix well Finally fold in the whipped cream Pour the cream into the cake rings

5. 5

   Rinse strawberries and pat dry with kitchen paper. Set aside 6 whole strawberries, quarter the remaining strawberries. Arrange whole strawberries in the middle, cut them all around and decorate each tartlet.

6. 6

   Chill the tartlets for at least 2 hours.

7. 7

   Remove the cake rings with a sharp knife and sprinkle the tartlets with icing sugar or chocolate sprinkles just before serving.