Strawberry tartlets
very easy
40 mins
40 mins
Ingredients
- 160 g Flour
- 75 g Butter
- 50 g Icing sugar
- 7-10 Tbsp Salt
- 1 Egg yolk (size M)
- 1 TABLESPOON Pistachio kernels
- 100–150 g Strawberries
- 150 g Whipped cream
- 1 package Vanillin sugar
- 1 TEASPOON Sugar
- 1/2 package Cream stabiliser
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Cling film
- 7-10 Tbsp Disposable piping bag
Directions
- 1
Knead flour, butter in pieces, icing sugar, salt, egg yolk and 1-2 teaspoons of cold water to a smooth dough. Wrap dough in cling film and chill for about 30 minutes
- 2
Roll out the dough thinly on a floured work surface. Cut out approx. 18 circles (approx. 6.5 cm Ø) close together. Grease 18 troughs of a mini muffin tray (24 troughs) and line with the dough. Press the rim firmly and prick several times with a fork. Refrigerate again for about 30 minutes.
- 3
Bake the tartlets in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes until golden brown. Remove the tartelettes from the oven, remove them from the troughs and let them cool down on a cake rack
- 4
Finely grind the pistachios in the universal chopper. Wash and clean the strawberries and puree about 75 g strawberries. Cut remaining strawberries into strips. Whip cream until stiff. Sprinkle in vanillin sugar, sugar and cream setting agent. Stir in the strawberry puree and fill the cream into a piping bag with perforated spout. Pour the cream into the tartelettes and decorate with strawberry strips and pistachios. Dust with icing sugar and serve immediately
- 5
waiting time approx. 1 1/2 hours
Nutrition Facts
110 kcal
11 g
7 g
1 g
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