Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Mascarpone crème
How it's done
Pastry dough
Unroll the dough, scatter with half the pistachios and roll with a rolling pin. Cut out four circles each approx. 14 cm diameter, transfer to an oven tray lined with baking paper. Using a cutter, cut shapes out of the remaining dough, e.g. rabbits, and place these on the oven tray next to the tart bases.
Bake
For approx. 8 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool on a cooling rack.
Mascarpone crème
Combine the Mascarpone and yoghurt, divide onto the bases. Top with the strawberries, dust with icing sugar. Scatter over the remaining pistachios.
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