Strawberry tartlets with vanilla-sour cream

1.

Flour, 100 g sugar, salt, vanilla sugar, hazelnuts, egg and fat in flakes in Put in a mixing bowl and knead into a smooth dough with the dough hook of the hand mixer. Then knead again briefly with your hands to form a smooth dough. Grease 6 tartlet molds (12 cm Ø) and sprinkle with flour. Divide the dough into sixths, roll out every sixth on a floured work surface into a circle (12 cm Ø) and place in a mold. Press down well. Prick several times with a fork. Approx. Chill for 30 minutes. Then bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-25 minutes. Take out of the oven, let cool down a bit on a rack and turn out of the molds. Let cool down. In the meantime, roughly chop the couverture and melt it in a warm water bath. Spread the shortcrust pastry base with it. Let dry. Wash and clean the strawberries, drain well in a colander and cut in half. Distribute the strawberries evenly in the shortcrust pastry bases. Mix the icing powder and 25 g sugar in a small saucepan, gradually mix with 250 ml water. Bring to the boil while stirring. Spread the icing evenly over the strawberries from the middle with a tablespoon. Let the casting dry. In the meantime whip the cream, sour cream, 15 g sugar and vanilla pulp with the whisk of the hand mixer. Sprinkle the tartlets with nuts as desired, serve with a dollop of vanilla-sour cream and garnished with mint if you like. Add the rest of the vanilla-sour cream extra

2.

Waiting time approx. 2 1/2 hours