Strawberry tart

286 0

300 g flour
1 Knife tip Baking powder
~~150 g Sugar~~

1 pinch Salt

150 g Butter or margarine

1 Egg yolk

500 g Strawberries

1 packet custard powder 'vanilla flavor'

450 ml Milk

250 g Mascarpone

1/2 Bun d Peppermint

25 g chopped pistachios

kernels

Mint

Fat

flour

baking paper and dry peas

90 minutes

light

1.

Flour and baking powder Mix. Put 100 g of sugar, salt, fat, egg yolk and 2 tablespoons of water in a mixing bowl and process with the dough hook of the hand mixer. Then knead with cool hands to form a smooth dough.

2.

Cover and leave to rest in the refrigerator for approx. 1 hour. Grease 12 molds (approx. 9 cm Ø; 100 ml content) well. Roll out the dough on a lightly floured work surface 4-5 mm thick and cut out 12 circles (approx. 10 cm Ø) and carefully line the molds with them.

3.

Place a piece of baking paper in each and fill with peas. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 25-30 minutes. After about 15 minutes, remove the peas and baking paper and continue baking.

4.

Let cool down on a wire rack. Carefully remove the tartlet from the edge with a knife and turn it out of the mold. Let cool down. In the meantime, clean, wash and quarter the strawberries. Mix the pudding powder and 6 tablespoons of milk.

5.

Put the rest of the milk and sugar in a saucepan and bring to the boil. Remove from heat and add the mixed pudding powder while stirring. Cook again for about 1 minute while stirring. Allow to cool slightly.

6.

Add mascarpone and stir. Wash the mint, pat dry, pluck the leaves from the stem and cut into strips. Add to the cream and fold in. Pour the cream into the tartlets and top with strawberries.

7.

Sprinkle with pistachios and chill for approx. 30 minutes before serving. Serve garnished with mint if you like. Makes 12 pieces.

1 portion approx.:

380 kcal

1590 kJ

6 g protein

23 g fat

38 g carbohydrates