Strawberry Tartlets
40 min
For 12 servings
For the ricotta crème
- 0,5 pcslemons
- 250 gricotta
- 3 tbspicing sugar
- 2 tbspmaple syrup
- 1 tbsppistachio kernel
For the topping
- 75 gdark chocolates
- 700 gstrawberries
For the dough
- 225 gspelt flour
- 50 galmond kernels
- 1 tbspbaking powder
- 1 pinchsalt
- 1 gEgg yolk
- 125 gbutter
- 2 tbspwater
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shopping list
This recipe is on the shopping list for 2 .
Directions
For the ricotta crème
Whisk the ricotta, lemon juice, icing sugar and maple syrup with the bamix® whisk until smooth. Fill a piping bag with the ricotta crème and spread the crème over the tartlets. Finely chop the pistachios with the bamix® processor. Place the strawberries on top and sprinkle with chopped pistachios.
For the topping
Chop the chocolate with the bamix® processor and melt in a bowl over a hot but not boiling bain marie. Brush the inside of the tartlets with the chocolate and leave to cool. In the meantime, wash and clean the strawberries and cut them in half, if desired. Squeeze out half the lemon.
For the dough
Chop the almonds with the bamix® SliceSy® and the chopping blade. Then, add the flour, baking powder and 1 pinch of salt and mix with the bamix® SliceSy® and the chopping blade. Add the butter in pieces and mix. Then, add the cold water and egg yolk to the flour mixture and continue to mix with the bamix® SliceSy® and the chopping blade until you get a smooth dough. Flatten the dough slightly and chill for 1 hour wrapped in cling film. Now, roll out the dough thinly on a work surface sprinkled with flour and cut out 12 circles of approx. 14 cm in diameter. Line 12 tartlet tins with the dough circles and press down well. Prick the bottom of the tartlets several times with a fork. Place on the oven rack and bake in the preheated oven at 180 °C for 15 to 20 minutes. Leave to cool on the rack. Then remove from the tins.
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12 x 12 cm tartlet tins
