Strawberry hearts

Ingredients for 1 servings:

• 140 g butter or margarine
• 120 g wheat flour (type 405)
• 120 g oat flakes, fine (e.g. Blütenzarte Köllnflocken)
• 80 g sugar
• 2 tbsp whipped cream
• 100 ml whipped cream
• 100 g jelly (blackcurrant)
• 250 g strawberries
• 1 packet of vanilla sugar
• 10 g powdered sugar
• Oat flakes, for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

for approx. 12 pieces – perfect for Mother’s Day or Valentine’s Day

Mix together butter, flour, oats, sugar, and 2 tablespoons of cream. Knead into a dough and let rest in the refrigerator for 10 minutes. Sprinkle oats on the work surface. Roll out the dough to a thickness of about 5 mm and cut out hearts about 8 cm in size using a heart-shaped cookie cutter. Place on a baking tray lined with baking paper. Bake in a preheated oven at 180°C (conventional oven: 160°C, gas mark 3) for about 10 minutes on the middle shelf. Heat the redcurrant jelly in a bain-marie or in the microwave. Wash and halve the strawberries. Place two strawberry halves on each heart and glaze with the jelly. Whip the remaining cream with cream stiffener. Mix the quark with the vanilla sugar and icing sugar until smooth and stir into the cream. Fill a piping bag with the cream and decorate the hearts with it. Tip: Add 1 teaspoon each of toasted fine oat flakes and chopped pistachios as a garnish. This looks especially good on the hearts and is delicious.