Summary

Ingredients

• 3 egg (s)
• 120 g suar
• 3 tablespoon water, warm
• 1 pinch (s) salt
• 110 g flour
• 1 teaspoon Baking powder
• 3 tablespoon hazelnuts, ground
• 250 g strawberries
• 1 cup pudding (vanilla pudding) from the refrigerated shelf
• Fat for the molds
• Flour for the molds

For the cast:

• 1 pack cake icing, red
• 0.25 liter ¼ apple juice or currant juice
• 1 tablespoon sugar

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Instructions

1. Grease 6 - 8 small tart cases and dust with flour. Preheat the oven to 175 ° C.
2. Beat the eggs in a bowl with a hand mixer, gradually adding sugar, water and salt. Beat for 4 - 5 minutes on the highest setting to a light foam.
3. Mix the flour with the baking powder and the ground nuts. Sift the flour mixture over it and carefully fold in with a spatula. You can no longer see flakes of egg foam.
4. Pour the dough into the molds and smooth out. Place in the oven quickly and bake until golden yellow for about 15 minutes. Switch off the oven and wait 10 minutes. Only then can you remove the tortelettes and place them on a wire rack.
5. Now clean and wash the strawberries, divide the larger ones and spread them out on kitchen paper to dry. After the tartlets have cooled down, pour the vanilla pudding on top and smooth out. Spread the strawberries on top.
6. Mix the icing with 4 tablespoons of juice and sugar in a bowl. Bring the remaining juice to the boil, stir in the topping and bring to the boil again. Now quickly pour over the fruit.