for 4 portions

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

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.

Show complete recipe