Strawberry Tartlets
Today we got a surprise visit and as I have the ingredients around the strawberry time constantly in stock, I could offer delicious strawberry tartlets. ?
ingredients
- torteletts
- strawberries
- clear cake icing
- Strawberry syrup
- flaked almonds
- whipped cream
- some mint or lemon balm
An accessory is needed if you want to stack the tartlets tower-like (strawberry towers).
preparation
- In my approach, I put the tortelette on the wrong side of the plate, because then more strawberries fit on it. I use the Anrichtering so that I can stack as many strawberries as possible. It gives stability and when it rests, the slightly thicker touched cake sprinkling can not run out.
- Wash the strawberries, pat dry, remove the stalk, cut in half.
- Place the serving ring on the upside down tortellet and arrange the fruit nicely.
- Approximately Mix 200 ml of water / strawberry syrup mixture with the cake powder and bring to a boil.
- Allow to cool slightly and add carefully with a tablespoon on the fruits.
- Approximately Leave for 30 minutes.
- In time roast almond flakes in a pan, without fat and sugar.
Carefully remove the setup ring, place the almond flakes around the bottom of the tortelette, add a whipped cream top and decorate with a mint leaf. So fast made!
Instead of a cake sprinkling with strawberry flavor, I prefer the previously mentioned watering, with the water-syrup mixture, as it tastes much more intense strawberries. The commercially available strawberry icing tastes m. E. not at all.
