Strawberry Tartelettes

Ingredients

• 225 g spelt flour type 1050
• 50 g ground almonds
• 1 tbsp baking powder
• a pinch of salt
• 1 egg yolk
• 125 g butter
• 75 g dark chocolate
• 700 g strawberries
• ½ lemon
• 250 g ricotta
• 3 tbsp birch sugar powdered sugar
• 2 tbsp Maple syrup
• 1 tbsp chopped pistachios

Instructions

1. 1.

   Combine flour, almonds, baking powder and a pinch of salt in a bowl. Separate the egg. Add the yolk, butter in small pieces and 1–2 tbsp cold water to the dry mix and knead with hand mixer attachments until smooth.

2. 2.

   Press dough flat and wrap in plastic wrap; chill for 1 hour.

3. 3.

   Roll dough thin on a floured surface and cut into 12 circles about 14 cm diameter. Line 12 tartlet tins (12 cm) with dough, pressing firmly.

4. 4.

   Prick the base of each tart multiple times with a fork. Place on a baking rack and bake in preheated oven at 180 °C (fan 160 °C, gas 2–3) for 15–20 minutes. Cool on rack, then release from tins.

5. 5.

   Melt chocolate over a hot but not boiling water bath. Brush the inside of each tartlet with melted chocolate and let cool.

6. 6.

   Meanwhile wash, trim and optionally halve strawberries. Squeeze lemon juice.

7. 7.

   Whisk ricotta, lemon juice, powdered sugar and maple syrup until smooth.

8. 8.

   Fill a piping bag with ricotta cream and pipe onto tarts. Top with strawberries and sprinkle chopped pistachios.