Coconut and strawberry tartlets

For 12 pieces
  • 150 g flour
  • 50 g Sugar
  • 75 g Butter or margarine
  • 1 egg yolk
  • grated zest of 1 untreated lemon
  • 1 EL Apricot jam
  • 2 EL desiccated coconut
  • 50 g whole milk Chocolate
  • 6 (approx. 125 g ) Strawberries
  • 175 g Mascarpone
  • 2 TL Bourbon vanilla sugar
  • 6 tbsp Coconut liqueur
  • Cling film
  • flour
  • fat
90 minutes
easy
1.
Knead the flour, sugar, fat, egg yolk, lemon peel and 2 tablespoons of ice water to form a smooth shortcrust pastry. Wrap in foil and cool for about 30 minutes. Roll out the dough thinly on a floured work surface and make circles ( 9 cm Ø). Line out small, greased brioche molds (7-7.5 cm Ø, approx. 1/8 liter content) with the dough pieces, press down and cut off the excess dough. Roll out the leftover dough again and cut out further circles (total 12 pieces). Prick the dough bases several times with a fork and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 16-18 minutes until golden brown. Let cool down a little, turn out of the molds and let cool down. Apricots -Heat the jam n, coat the edges of the dough with it and dip briefly in desiccated coconut. Melt the chocolate in a hot water bath, use it to spread the pastry molds and let them dry. In the meantime, wash the strawberries, pat dry and cut in half. Mix the mascarpone, vanilla sugar and coconut liqueur together. Pour into a piping bag with a perforated nozzle and inject into the tartlets. Top each with half a strawberry
1 piece approx:
  • 240 kcal
  • 1000 kJ
  • 3 g protein
  • 14 g fat
  • 20 g carbohydrates

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