These mini tarts topped with whipped cream and fresh strawberries are great to bring along to a picnic or a party.
1 person made this
1/2 teaspoon baking powder
170g plain flour
175g caster sugar
1 pinch salt
300g strawberries, washed and hulled
250ml whipping cream
caster sugar to taste
Method Prep:15min › Cook:20min › Ready in:35min
Mix baking powder with flour in a bowl and set to one side. In anDas Backpulver gut mit dem Mehl vermengen. Die Eigelb mit 2/3 des Zuckers schaumig schlagen.
Separate the eggs. Add the egg yolks and 2/3 of the sugar to a bowl and beat till light in colour and foamy.
In a third bowl beat the egg whites with the rest of the sugar and a pinch of salt until stiff. Fold in the flour alternating with the egg yolks until combined but do not stir.
Preheat your oven to 200 C / Gas 6. Line a 12-cound muffin tray with paper cases and divide the mix amongst the cases. Bake until golden brown, depending on the size of your tray it will take 15 to 20 minutes. Remove from the tray and let cool.
Whip the cream with sugar. Spread whipped cream on tartlets and garnish with strawberries; if strawberries are large, cut them in half or quarters.