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Cooking
Spring Strawberry and Mascarpone Tartlets
· 10 servings
Chill the dough
Work all the ingredients into a smooth, non-sticky dough and chill it in the fridge for an hour.
Roll out and cut circles
Roll out the dough into a sheet and cut out circles.
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.
Filling and fruit
Put the cream and mascarpone into a bowl together with the sugar and whip into a smooth cream. Transfer to a piping bag and pipe onto the cooled pastry shells. Decorate with the strawberries.