At a glance
You're building elegant tartlets from scratch with a buttery almond pastry, a cloud-like mascarpone cream, and fresh strawberries topped with jewel-like currant jelly. The main time commitment is chilling the dough for at least an hour and letting the pastry bake, but the actual hands-on work is quick and straightforward.
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Make the pastry
Quickly combine all the pastry ingredients – ideally in a food processor, so the dough doesn't soften from the warmth of your hands.
For this step
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Chill in the fridge
Shape the dough into a log, wrap it in plastic wrap and let it rest in the fridge for at least an hour.
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Cut out rounds, fill the tins and bake
Once the dough has rested, take it out and cut it into rounds. Press these into tartlet tins or muffin cups. Bake in an oven preheated to 175°C until lightly golden – about 20 minutes. Leave to cool.
