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