Wild Strawberry Tartlets

Separate the eggs - beat the egg white into firm snow - towards the end of the stirring add the sugar spoon by spoon and continue stirring vigorously - then manually fold in the egg yolks one after the other with the snow rod - slowly add the flour through a sieve and carefully fold in

Spread the biscuit dough on a baking sheet lined with baking paper and bake for about 10 to 12 minutes at 180 degrees O / U - turn the biscuit out onto a baking sheet lined with baking paper and moisten the lower baking paper with cold water and carefully peel it off - with portion molds cut out individual parts

Mix the mason jam, yoghurt and wild strawberry jam together thoroughly (of course, this dessert can also be made with any other tasty jam) ... then stir in the gelatin mass (see below) and finally whip and fold in the cream

Let the gelatine powder soak in cold water (ATTENTION: I do not take a whole packet, but only 8 grams. This way the mixture remains creamy and loose and is still stable enough for the tartlets) then briefly and gently heat the already swollen gelatine until it becomes liquid

Now gradually add the port wine and a few spoons of the wild strawberry cream (see above) - stir everything quickly and vigorously - this gelatin mass is now added to the wild strawberry mass (above) and quickly stirred again - this way there are no lumps because they gelatine slowly combines with the cream before it can form lumps

Dip the portion molds in cold water and then line the side edges with pastry foil (TIP: the foil sticks to the walls better by wetting it! If you don't have one, you can do without it, the edges don't really look at the end so smooth out) - then the biscuit base is placed in the molds - fill the mold almost to the top with strawberry mixture and finally put the biscuit lid on top

so that the tartlets do not take on any foreign smells from the refrigerator, put them in a closed container for at least 4 hours. Chilled - ALTERNATIVE: you pull over each portion of cling film

Push the tartlet out of the mold and remove the pastry wrap - decorate with a dab of cream, a wild strawberry and a lemon balm leaf and then ENJOY ... taste heavenly !!!