Strawberry Mascarpone Tortelets

Name: Strawberry Mascarpone Tortelets
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 30 min
Yield: 6
Cuisine: German
Ingredients: 250 g flour; 60 g fine sugar; 1 pinch salt; 1 tsp grated lemon zest; 125 g butter; 1 egg yolk; 6 small tortelet molds (≈8-10 cm Ø); 400 g Strawberries; 1 tbsp orange liqueur; 150 g mascarpone; 75 g crème fraîche; 2 tbsp lemon juice; 2 tbsp sugar; 6 large lemon balm leaves

Prep: 30min

| Servings: 6 | Cook: 20min

These strawberry mascarpone tortelets are a recipe featuring fresh ingredients from the tortelet category. Try this and other recipes from Spoonsparrow!

Ingredients

250 g flour
60 g fine sugar
1 pinch salt
1 tsp grated lemon zest
125 g butter
1 egg yolk
6 small tortelet molds (≈8-10 cm Ø)
400 g Strawberries
1 tbsp orange liqueur
150 g mascarpone
75 g crème fraîche
2 tbsp lemon juice
2 tbsp sugar
6 large lemon balm leaves

Instructions

1.
Knead flour, sugar, salt, lemon zest, butter and egg yolk into a shortcrust dough. Wrap in cling film and chill for about 30 minutes. Preheat the oven to 180 °C (convection). Roll out on a floured surface and line the molds with the dough. Bake in the preheated oven on the middle rack for about 15–20 minutes until golden brown (do the toothpick test!). Remove and cool on a wire rack.
2.
Wash, clean and drain the strawberries. Depending on size cut into halves or quarters, then marinate with orange liqueur. Mix mascarpone with crème fraîche, lemon juice and sugar; spread over the shortcrust tortelets. Top with strawberries. Wash lemon balm, pat dry and slice finely. Sprinkle the tortelets with the lemon balm strips.