Wild Strawberry Tartlets on Chocolate Biscuit Base

Preface & preparations

1. I had harvested the wild strawberries in the garden and frozen them, which is great for making cake. The berries are frozen on the cake, it works without any problems. The specified amount is sufficient for a cake measuring 24 x 24 cm. We put the cake pan on a suitable board, this should fit in the refrigerator later.

for the ground

1. Let the butter heat up well in a small saucepan. Meanwhile, chop the biscuits well with your hands in a bowl, add the wholegrain oatmeal and mix. Now add a little cinnamon to taste. Now fold in the hot butter and mix everything well.
2. Then spread this mixture evenly into the mold and put it in the refrigerator until it has set well.
3. When the “biscuit base” is firm, take it out of the refrigerator. Now we melt the couverture at a low temperature (couverture should not be heated above 34 °, otherwise it will get a gray haze after it has cooled down. What doesn’t lose taste, just doesn’t look so pretty) and brush the bottom with a brush evenly thin (no more “biscuit marks” should be visible), this layer serves to ensure that the bottom becomes compact and that it does not soften later.
4. When the couverture has hardened (goes relatively quickly) then distribute the wild strawberries evenly on it in the “frozen” state.
5. Now prepare the icing according to the instructions on the packet and lightly cover the wild strawberries with it.
6. Put the “tartlet” in a cool place and serve it later if you like with a dab of cream.