No-bake strawberry tarts

Ingredients for 6 servings:

• 350 g strawberries
• 90 g butter biscuits
• 50 g butter
• 180 g natural yogurt
• 180 ml cream
• 1 ½ packets of vanilla sugar
• 2 packs of cream stiffener
• 140 g vanilla yogurt
• 4 g agartine
• 1 tbsp powdered sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Place 6 food rings on a wooden board lined with baking paper. Crumble the butter biscuits. It’s best to place them in a freezer bag, crumble them finely with a meat mallet, and place them in a bowl. Melt the butter and stir it into the biscuit crumbs. Divide the mixture between the food rings, press down lightly, and refrigerate. Whip the cream with the cream stiffener until very stiff. Mix in the vanilla yogurt and vanilla sugar, then fold in the natural yogurt a spoonful at a time. Cut 70g of the strawberries into very thin slices from top to bottom and line the edges of the food rings with them. Set aside another 6 equal-sized strawberries for decoration. Divide the cream and yogurt mixture between the food rings, smooth them out, and return them to the refrigerator. Purée the remaining strawberries (approx. 180g) and boil with the agartine in a saucepan for approx. 2 minutes. Remove from the heat and stir until lukewarm. Stir in the powdered sugar and spread the mixture among the tartlets. Refrigerate the tartlets for at least 1 hour. For the decoration, slice the 6 strawberries into a fan shape starting from the green part and place them on the tartlets. Tip: If you like, you can create a chocolate lattice from melted dark chocolate during the hour of refrigeration. Break the chocolate into small pieces and use them to decorate the tartlets.