Strawberry tart

Ingredients for 1 servings:

• 3 eggs
• 120 g sugar
• 3 tbsp water, warm
• 1 pinch of salt
• 110 g flour
• 1 tsp baking powder
• 3 tbsp hazelnuts, ground
• 250 g strawberries
• 1 cup of pudding (vanilla pudding) from the refrigerated section
• Fat for the molds
• Flour for the molds
• 1 pack of cake glaze, red
• ¼ liter apple juice or currant juice
• 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

makes 6 – 8 tartlets

Grease and flour 6-8 small tart tins. Preheat the oven to 175°C. Beat the eggs in a bowl with a hand mixer, gradually adding the sugar, water, and salt. Beat on high for 4-5 minutes until light and fluffy. Mix the flour with the baking powder and ground nuts. Sift the flour mixture over the tarts and carefully fold in with a spatula. You should not see any flecks of egg foam. Pour the batter into the tins and level the surface. Quickly place in the oven and bake for about 15 minutes until golden brown. Turn off the oven and wait 10 minutes. Only then remove the tartlets and turn them out onto a wire rack. Now hull and wash the strawberries, cut the larger ones into pieces, and spread them out on kitchen paper to dry. Once the tartlets have cooled, pour the vanilla pudding on top and level the surface. Distribute the strawberries over the tartlets. In a small bowl, mix the glaze with 4 tablespoons of juice and sugar. Bring the remaining juice to a boil, stir in the glaze, and bring back to a boil. Now quickly pour over the fruit.