Currant and strawberry tartlets

Ingredients for 8 servings:

• 60 g powdered sugar
• 1 g salt
• 70 g butter
• 1 egg(s)
• 20 g almonds, ground
• 140 g spelt flour type 630
• 25 g cornstarch
• 40 g butter
• 1 egg(s)
• 40 g granulated sugar
• 40 g almonds, ground
• 6 stalks currant panicle(s), fresh
• 250 g fruit yogurt (strawberry yogurt)
• 200 g mascarpone
• 100 g white chocolate, grated
• 2 g tonka bean(s), if necessary, dose as needed
• 150 g strawberries, frozen
• 50 g granulated sugar
• 10 g lemon juice, freshly squeezed
• 2 g agar-agar
• 8 currant stalks, fresh

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 40 minutes

fruity little tarts, vegetarian

For the dough, mix the powdered sugar, salt, and butter in a mixing bowl with a mixer until smooth. Add the egg and knead again. Then add the ground almonds, spelt flour, and cornstarch and mix until a slightly sticky dough forms. Cover and refrigerate for two hours until firm. Meanwhile, for the almond paste, mix the butter, egg, sugar, and ground almonds and refrigerate temporarily. After the two-hour rest time, roll out the dough thinly and place it into 8 tartlet rings with a diameter of 7 cm. Be careful not to press the dough firmly around the edges, as otherwise it will bake in the holes and could stick when removed from the rings. Bake the tartlets for 5 minutes in a hot oven at approx. 160°C (top/bottom heat), then fill the base with a thin layer of almond paste and place 6 currants on top of each. Bake the tartlets again for about 5-10 minutes, until the pastry is golden brown. Then remove from the oven, carefully remove the rings, and let cool. While the tartlets are cooling, whisk together the strawberry yogurt and mascarpone. Add the grated chocolate and, if desired, tonka bean, and mix to combine. For the jam, bring the frozen strawberries to a boil with the sugar and lemon juice. Finally, mix in the agar-agar and let cool slightly. Once the tartlets with the almond paste have cooled, fill them with the mascarpone cream using a piping bag and then spoon the strawberry jam on top. To decorate, place a currant stalk on each tartlet.