Refined Strawberry Tarts in Muffin Cases
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 100 g butter, soft
- 80 g suar
- 1 pinch (s) salt
- Fat, for the molds
For the cream:
- 350 g low-fat quark
- 100 g natural yourt
- 1 egg white
- 1 point vanilla sugar
- 1 teaspoon lemon peel, grated
- 0.5 ½ lemon (s), juice from it
- 2 teaspoons liquid sweetener or equivalent amount sugar
- 100 g strawberries, fresh or frozen
For covering:
- 100 g strawberries
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, sieve the flour into a bowl. Add the soft butter, sugar and salt, knead quickly and shape into a ball. Wrap the dough ball in foil and cool for about 30 minutes.
- In the meantime, mix the quark and natural yoghurt together, beat the egg white until stiff and fold in. Then add vanilla sugar, lemon zest and juice and liquid sweetener and mix.
- Remove the green from 100 g of the strawberries and fold into the quark mixture together with the cornflakes, remove the green from the remaining 100 g, cut in half and set aside.
- Preheat the oven to 180 ° C.
- Roll out the cooled dough on a floured surface 0.5 cm thick. Cut out 10 circles, press them into the muffin cups and pull up on the edge. Repeat the process with the rest of the dough so that there are 20 molds. Bake the molds in the oven for 15-20 minutes and then leave to cool for about 30 minutes.
- Generously pour the quark cream on the finished base, decorate with 2 strawberry halves and dust with powdered sugar. Chill the tartlets for at least 2 hours and then serve.
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