Strawberry Tartlets with Yogurt Cream

Ingredients

• 125 g spelt whole‑grain flour (plus extra for the work surface)
• 125 g chopped hazelnut kernels
• 1 pinch salt
• 105 g cold butter
• 1 egg
• 4 tbsp Honey
• 250 g yogurt (1.5% fat)
• 20 g vanilla sugar (1 tbsp)
• 400 g Strawberries
• 50 g strawberry jelly

Instructions

1. 1.

   Gather flour and nuts on the work surface, mix with salt, and press a well in the center.

2. 2.

   Cut 95 g butter into small pieces and distribute around the well. Add egg, 3 tbsp cold water, and honey to the center; use a knife to cut through the mixture 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.

3. 3.

   While the dough rests, grease eight 10 cm diameter tartlet tins with remaining butter.

4. 4.

   Divide the dough into eight equal pieces, roll each thinly on a floured surface, and line the tin cups. Prick the bottoms several times with a fork and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes. Remove, let cool slightly, release from tins, and allow to cool completely.

5. 5.

   Meanwhile mix yogurt with vanilla sugar. Wash, trim, and pat dry the strawberries.

6. 6.

   Spread the yogurt cream over the cooled tartlets. Arrange strawberries on top. Warm strawberry jelly gently in a saucepan over low heat and drizzle over the berries.