First stir the butter and sugar in a bowl until frothy. Then add the eggs. Vanilla sugar as well as baking powder and flour can now be added to the mass. Finally, you should definitely add a few tablespoons of milk so that the dough becomes a little more liquid.
Now grease the 8 molds with butter and then sprinkle with breadcrumbs. Distribute the dough in equal amounts on all the molds so that approx. 2/3 of the molds are filled.
Bake the tartlets at 180 ° C top and bottom heat for approx. 15 - 20 minutes until they turn a golden, light brown color. Use the stick sample to test whether the tartlets have the desired consistency.
Meanwhile, cut the strawberries in half or quarter depending on the size. Finally, take the tartlets out of the oven and remove them from the molds while still warm, let them cool down.
Now you can coat the bottom of the tartlets with Nutella and spread the strawberries on top. Prepare the icing as described and pour it onto the tartlets from the center so that it does not run over the edge. Let it cool down briefly.
The tartlets can be varied wonderfully. For example, vanilla pudding can also be placed on the tartlets and, instead of strawberries, raspberries with a cake topping without strawberry flavor. Depending on your preference, you can also whip fresh cream.
The recipe is enough for 8 tartlets with a diameter of 10-12 cm or a fruit tart base. A must for the summer.
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