Strawberry and Lemon Curd Tartlets

With fresh mint and mascarpone cream.

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Ingredients

275 g	flour
100 g	icing sugar
	salt
1	egg yolk
175 g	butter
250 g	mascarpone
250 g	curd cheese
75 g	sugar
250 g	whipping cream
4 sprig(s)	mint, chopped
100 g	lemon curd
570 g	strawberries, hulled

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 20 min Resting time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

Sift the flour with icing sugar and a pinch of salt into a bowl. Add the egg yolk and the butter and knead until well combined. Wrap the dough into a foil and place into the fridge for 30 minutes.

Divide the dough into 6 equal parts. Roll out the pieces on a floured surface and line 6 buttered tartlet forms with the pastry. Preheat the oven to 180°C. Prick the pastry with a fork several times. Bake for 15-20 minutes. Allow to cool for 30 minutes.

Mix the Mascarpone with curd cheese and the sugar. Whip the cream until stiff and fold into the Mascarpone mixture, together with the mint and the lemon curd. Pour the cream into the tartlet forms and divide the strawberries on top.