Servings: pcs.
Mini strawberry tart
Light and quick mini strawberry tarts. Every summer, the boys and I go to a pick-your-own strawberry field and gather our own... today was the time again...
Ingredients
Shortcrust Pastry
- 125 gram Butter Soft
- 75 gram Powdered Sugar
- 1 pcs. Egg
- 200 gram Wheat Flour
- 1 pinch Baking Soda
Mazarin Mass
- 65 gram Marzipan Grated
- 65 gram Butter Soft
- 65 gram Sugar
- 1 pcs. Egg
- 8 gram Wheat Flour
Other Than That
- 50 gram Dark chocolate
- Vanilla Ice Cream 1 bag vanilla cream mix
- 150 gram Strawberry
- Pistachios A little
Instructions
Shortcrust pastry
- Whisk the butter and sugar until creamy.
- Add the egg and whisk it well into the mixture.
- Then fold in the flour and chill the dough until firm.
Mazarin mixture
- Whisk all ingredients together well with a hand mixer.
Assembling the tarts
- Distribute the shortcrust pastry in small greased tartlet molds and press it well up the edges to form a base (alternatively, you can use muffin molds).
- Distribute the mazarin mixture in the bases and bake the mini tarts for 8-10 minutes at 200 degrees Celsius (392 degrees Fahrenheit) - until they are golden at the edges.
- Melt the chocolate in the microwave and spread it on the bases once they have cooled.
- Whip your vanilla cream together and spread on the tarts once the chocolate has set (You can make vanilla cream from scratch, but this is easy, quick, and tastes good).
- Top with strawberries and pistachios, serve.