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🍽️ Biscuit Strawberry Tartlets

437 kcal · 30 min · 4 servings

Biscuit Strawberry Tartlets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius.
  2. 2. Grease the small baking molds.
  3. 3. Dust the molds lightly with flour.
  4. 4. Melt the butter over low heat.
  5. 5. Separate the egg yolks from the egg whites.
  6. 6. Place the egg yolks in a separate bowl.
  7. 7. Place the egg whites in another separate bowl.
  8. 8. Add the sugar to the egg yolks.
  9. 9. Place the bowl with egg yolks and sugar over a pot of hot water (hot water bath).
  10. 10. Whisk the egg yolk and sugar mixture until it becomes thick and creamy.
  11. 11. Remove the bowl from the hot water bath.
  12. 12. Sift the flour over the egg mixture.
  13. 13. Do not stir the mixture yet.
  14. 14. Pour the liquid, lukewarm butter into the egg mixture.
  15. 15. Whip the egg whites into stiff peaks.
  16. 16. Take one-third of the egg whites.
  17. 17. Gently fold this part of the egg whites into the egg mixture.
  18. 18. Add the remaining egg whites on top.
  19. 19. Carefully mix everything by gently folding the ingredients together.
  20. 20. Fill the biscuit batter into the prepared mold.
  21. 21. Smooth out the mixture.
  22. 22. Bake the biscuit for 35 minutes until golden yellow.
  23. 23. Turn the baked biscuit out onto a cooling rack.
  24. 24. Flip the biscuit over.
  25. 25. Let the biscuit cool.
  26. 26. Cut the cold biscuit into three equally thick layers.
  27. 27. Take the bottom layer.
  28. 28. Use a cake ring to cut out eight small bases from this layer.
  29. 29. Place the cake rings on the dessert plates.
  30. 30. Place the cut bases inside the rings.
  31. 31. Wash the strawberries.
  32. 32. Pat the strawberries dry.
  33. 33. Remove the stems.
  34. 34. Halve the strawberries.
  35. 35. Arrange the strawberry halves on the bases.
  36. 36. Ensure the cut side faces outward.
  37. 37. Ensure the wide side faces down.
  38. 38. The cut sides face the wall of the cake ring.
  39. 39. Crumble the middle biscuit layer.
  40. 40. Fill the tartlets with the crumbs.
  41. 41. Drizzle each tartlet with 2-3 tablespoons of Maraschino liqueur.
  42. 42. Place the tartlets in the refrigerator.
  43. 43. Let them sit there for 2 hours.
  44. 44. Whip the cream with the vanilla sugar until stiff before serving.
  45. 45. Carefully remove the metal rings.
  46. 46. Spread 1-2 tablespoons of whipped cream on each tartlet.
  47. 47. Take the remaining strawberries.
  48. 48. Simmer the strawberries with 1 tablespoon of powdered sugar and 2 tablespoons of water.
  49. 49. Simmer them for 1-2 minutes.
  50. 50. Puree the strawberries.
  51. 51. Strain the sauce through a sieve.
  52. 52. Place 1-2 tablespoons of the sauce around the tartlets.
  53. 53. Garnish the tartlets with fresh strawberries.
  54. 54. Serve the tartlets.

Nutrition per serving