Mini Tartlets with Yogurt Cream and Strawberries

Ingredients

• 250 g flour
• 125 g butter
• 1 pinch salt
• 1 egg
• legumes (for blind baking)
• baking paper (for blind baking)
• 8 sheets gelatin
• 250 ml yogurt
• 500 g whipping cream
• 6 tbsp powdered sugar
• 1 sprig mint
• 4 tbsp strawberry jam
• strawberries
• mint

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces, distribute around the well, add the egg, about 2–3 tbsp lukewarm water, and use a knife to cut through all ingredients until small dough crumbs form; quickly knead by hand into a dough, shape into a ball, wrap in cling film and chill for about 30 minutes. Roll out the dough and line the tartlet tins, cover with baking paper and fill with legumes. Bake in a preheated oven at 200°C for about 20 minutes. Remove from tins, discard legumes, let cool.

2. 2.

   For the cream, soak gelatin. Take 50 ml of the whipping cream, heat with mint (do not boil). Let the mint steep for 10 minutes, then remove and dissolve gelatin in it. Stir the gelatin mixture into the yogurt, chill until it starts to set at the rim. Whip the remaining cream stiff and fold into the cream. Spread strawberry jam inside the tins. Fill a piping bag with the cream and pipe spirally onto the tartlets. Decorate with fresh strawberries and mint leaves. Serve immediately.