Tartelettes with advocaat cream and strawberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, 3 tablespoons sugar, vanillin sugar and salt in a bowl. Add the egg yolks and 75 g butter in small pieces and knead first with the dough hook of the hand mixer, then with your hands to a smooth dough. Grease 6 tartlet cups with lift-off base (approx. 12 cm Ø) and dust with flour. Roll out the dough thinly on a lightly floured work surface and cut out 4 circles (each approx. 16 cm Ø). Line 4 moulds with the dough and press the edges well down. Cut off any excess dough.

2. 2

   Prick the cake several times with a fork. Knead the remaining dough again and roll out. Cut out 2 more circles, place them in the remaining moulds and prick them as well. Chill the ramekins for about 30 minutes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes, remove from oven and allow to cool. Roughly chop the chocolate and melt over a warm water bath. Spread the inside of the tartelettes with the chocolate and leave to dry. Mix ##quark##, 3 tablespoons sugar and advocaat. Whip cream until stiff and fold into the quark. Clean, wash and dry the strawberries. Remove the Tartelettes from the moulds. Pour cream into the moulds.

3. 3

   Spread the inside of the tartelettes with the chocolate and leave to dry. Mix ##quark##, 3 tablespoons sugar and advocaat. Whip cream until stiff and fold into the quark. Clean, wash and dry the strawberries. Remove the Tartelettes from the moulds. Pour cream into the moulds. Place the strawberries close together on the tartlettes. Sprinkle with pistachios

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
430 kcal

CARBS
44 g

FATS
22 g

PROTEINS
10 g