Strawberry Tartlets with Waffle Base

Preface:

1. 8 muffin tins with a capacity of 100 ml are required. They are ideally made of silicone. The top diameter should be 7 cm. Since this will later be the measure for the bottom, you need a round cookie cutter with the same dimensions. If you don’t have a suitable waffle iron, you can also bake the base (for a description, see waffle recipe point 7).

Tartlet, 1st layer:

1. Wash the strawberries, cut into thin slices from the base of the stem and place 4 slices in a circle on the bottom of the molds.

Strawberry mass:

1. Mix the gelatine in cold water according to the instructions on the packet and let it swell. Wash and clean the strawberries, cut them into small pieces and puree them finely in a higher container with a hand blender.
2. Put the puree, sugar and gelatin in a saucepan and heat over medium heat until the gelatin has completely dissolved. (Warning, do not boil!) Then stir in the juice, zest and quark into the lukewarm mixture and let it cool.
3. Whip the cream until stiff. First, stir in 1/3 of the cream vigorously by hand with a whisk, then carefully fold in the rest. Pour the mixture all the way to the brim in the molds and place in the refrigerator. So that the waffle bases do not lie loosely on the mass, but can connect to it, they should be prepared beforehand.
4. When the tartlets have set, run a sharp knife along the inner edge, loosen them a little and turn them onto a plate. If necessary, decorate with chocolate shavings.

Waffles:

1. Mix the butter and sugar until creamy. Add the egg and cream and whisk everything vigorously. Mix the flour with cocoa, sieve into the butter mixture and stir in. If you don’t have a waffle iron for flat waffles, you can now spread the dough about 2 mm thin on a baking sheet lined with baking paper and bake it at 180 ° for about 6 – 8 minutes. When it no longer shines but looks “dull”, take the tray out of the oven immediately and cut out the small bases with a round cookie cutter the diameter of the top edge of the muffin tins. Then the dough can cool down. When it is cold, carefully separate the dough pieces, place them on the strawberry mixture and let the tartlets set completely in the refrigerator.
2. If a waffle iron is used, bake the waffles one after the other from the batter. Cut out the required dough sheets from each of them while they are still warm and place them on the strawberry mixture. Cut the leftover wafer into small pieces similar to cakes and store them in a well-sealable tin. With the next ice cream they taste delicious as an ice cream cone …….