At a glance
You're building elegant tartlets with crispy almond pastry shells, whipped mascarpone cream, and fresh strawberries topped with tangy currant jelly cubes. The most time-consuming part is chilling the pastry dough for at least an hour, but once that's done, assembly comes together quickly and creates an impressive dessert that looks like it came straight from a professional pastry shop.
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Make the pastry
Quickly combine all the pastry ingredients — ideally in a food processor, so the dough doesn't get too soft from warm hands.
For this step
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Chill in the fridge
Shape the dough into a log, wrap it in plastic film 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 well rested, take the dough 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 completely.
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