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🍰 Classic Strawberry Minis

284 kcal · 30 min · 4 servings

Ingredients

• 1 Organic Lemon (Zest)
• 80 g soft Butter (+ some for the Muffin Tins)
• 100 g Raw Cane Sugar
• 2 Eggs
• 150 g Spelt Flour Type 1050 (+ some for the Muffin Tins)
• 2 tsp Baking Powder
• 350 ml Milk (3.5% Fat)
• 50 g Strawberry Fruit Spread
• 2 tbsp Cornstarch
• 0.25 tsp Vanilla Powder
• 50 g Mascarpone
• 500 g Strawberries
• 1 tsp Powdered Sugar from Raw Cane Sugar

Instructions

1. 1. Rinse the lemon under hot water.
2. 2. Grate 1 teaspoon of fine lemon zest.
3. 3. Beat the butter with 50 grams of sugar and the lemon zest until fluffy.
4. 4. Stir the eggs into the butter-sugar mixture.
5. 5. Mix the flour with the baking powder.
6. 6. Stir 5 tablespoons of milk into the flour mixture.
7. 7. Grease the molds thinly with butter.
8. 8. Lightly dust the molds with flour.
9. 9. Distribute the dough evenly into the molds.
10. 10. Smooth the surface of the dough.
11. 11. Preheat the oven to 180 degrees (convection 160 degrees or gas level 2 to 3).
12. 12. Bake the tarts in the preheated oven.
13. 13. Take the tarts out of the oven.
14. 14. Turn out the tarts from the molds while still warm.
15. 15. Spread strawberry fruit spread over the tarts.
16. 16. Let the tarts cool down completely.
17. 17. Mix 2 tablespoons of milk with the cornstarch until smooth.
18. 18. Boil the remaining milk with the remaining sugar and vanilla.
19. 19. Stir the prepared cornstarch mixture into the hot milk.
20. 20. Let the cream thicken.
21. 21. Remove the cream from the heat.
22. 22. Stir the mascarpone into the warm cream.
23. 23. Let the cream cool down.
24. 24. Wash the strawberries.
25. 25. Remove the stems from the strawberries.
26. 26. Dry the strawberries with a cloth.
27. 27. Spread the vanilla cream over the cooled tarts.
28. 28. Distribute the strawberries on top of the cream.
29. 29. Dust the tarts with powdered sugar before serving.

Nutrition per serving

• kcal: 284
• Protein: 6 g · Fett/Fat: 12 g · Carbs: 36 g