Spring Strawberry & Mascarpone Tartlets
· 10 servings
Chill the dough
Combine all the ingredients into a smooth, non-sticky dough and chill it in the fridge for an hour.
Roll out and cut rounds
Roll the dough out into a sheet and cut out rounds.
Line the moulds and bake
Line your prepared tartlet moulds with the dough rounds. Silicone or non-stick moulds are ideal, as you won't need to grease or dust them. Bake at 160°C for 12 minutes.
Filling and fruit
Put the cream, mascarpone and sugar in a bowl and whip until smooth. Transfer to a piping bag and pipe onto the cooled tartlet shells. Decorate with the strawberries.
