Strawberry tart

Ingredients for 12 servings:

• 175 g butter
• 250 g spelt flour type 630
• 70 g sugar
• 1 egg(s)
• 1 pinch of salt
• Fat and breadcrumbs for the form
• 100 g chocolate icing
• 500 g strawberries, fresh
• 1 bag of cake glaze, red
• 1 tbsp sugar
• 250 ml water or juice
• 250 g mascarpone
• 250 g natural yogurt, set
• 50 g sugar
• 1 dashes lemon juice
• 5 sheets of white gelatin
• chocolate sprinkles for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

For the dough, quickly knead the butter with flour, sugar, egg, and salt to form a shortcrust pastry. Roll out the dough between two layers of foil (approx. 5 mm) and cut out circles about 12 cm in size. Place these in the greased and crumbled cups of a muffin tin and slightly raise the edges. Prick two or three times with a fork. Cover the dough with a piece of aluminum foil and fill with peas or lentils for blind baking. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes, until the edges begin to brown. Remove the blind baking mixture and foil, carefully remove the cases from the tin (they are very crumbly and delicate) and let cool. Melt the chocolate glaze and spread it over the cases. This is for stability and should not be missed. Sort the strawberries, set aside about 6 for garnish, and cut the rest into small cubes. Prepare the cake glaze according to the instructions using sugar, water, or juice. Fold in the strawberry cubes. Let it cool slightly, then divide it between the molds. For the topping, soften the gelatine in a little cold water, let it swell, and then dissolve over low heat. Mix the mascarpone with the yogurt, sugar, and lemon juice. Add two tablespoons of this to the dissolved gelatine, mix thoroughly, and then stir into the topping cream. Let it set in the refrigerator for about 2 hours. Blend with a hand mixer, fill a piping bag, and top the cakes with it. Garnish with half a strawberry and, if desired, chocolate sprinkles. Refrigerate until ready to serve.