Strawberry Tartlets

Ingredients

• 1 organic lemon (zest)
• 80 g soft butter (+ a little for the molds)
• 100 g raw cane sugar
• 2 Eggs
• 150 g spelt flour type 1050 (+ a little for the molds)
• 2 tsp Baking powder
• 350 ml milk (3.5% fat)
• 50 g strawberry jam
• 2 tbsp Cornstarch
• 0.25 tsp vanilla powder
• 50 g Mascarpone
• 500 g strawberries
• 1 tsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   First rinse the lemon hot and grate 1 tsp of zest finely. Beat butter with 50 g sugar and lemon zest until fluffy, then fold in eggs. Mix flour with baking powder and stir in 5 tbsp milk.

2. 2.

   Line the molds thinly with butter, dust with a little flour, spread the dough into them and smooth the surface.

3. 3.

   Bake the dough in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3), remove, pour out of the molds and brush warm with strawberry jam, then let cool.

4. 4.

   For the cream whisk 2 tbsp milk with cornstarch until smooth. Boil remaining milk with leftover sugar and vanilla, stir in the prepared cornstarch mixture and thicken. Remove from heat, fold in mascarpone and allow to cool.

5. 5.

   Wash, clean and pat dry the strawberries. Spread the tartlets with the vanilla cream and arrange the strawberries on top. Dust with powdered sugar before serving.