Strawberry tartlets

Strawberry tartlets

Total: 40 Min. | Active: 40 Min.
Nutritional value / portion: 453 kcal
, Fat: 29 g
, Carbohydrate: 11 g
, Protein: 34 g


4 portions


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

Pastry dough

1 rolled shortcrust pastry
25 g chopped pistachios

Mascarpone crème

150 g Mascarpone
100 g lemon yoghurt
200 g strawberries
icing sugar, to dust
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How it's done

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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.


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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