At a glance
You're making elegant little tartlets with a buttery pastry shell and creamy mascarpone filling topped with fresh strawberries. Most of the time goes into chilling the dough for an hour, while the actual hands-on work is quick and straightforward—rolling, baking for just 12 minutes, and piping the smooth mascarpone cream before decorating with fruit.
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Chill the dough
Work all the ingredients into a smooth, non-sticky dough and chill it in the fridge for an hour.
For this step
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Roll out and cut circles
Roll out the dough into a sheet and cut out circles.
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Line the tins and bake
Line your prepared tartlet tins with the pastry circles. Silicone or non-stick tins are ideal, as you won't need to grease or flour them. Bake at 160°C for 12 minutes.
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