Mascarpone Tartlets with Strawberries and a Touch of Currant Jelly
·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.
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.
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.
Cream
Whip the whipping cream with the sugar until stiff, then fold in the mascarpone. Spoon or pipe the cream into the tartlet shells.
Serving tip
Top with strawberries. Finish with cubes of currant jelly (following the instructions on the gelatine packet, mix it in the correct ratio with currant juice).
