Strawberry tarts with mascarpone
Ingredients 3 eggs 125 g butter (soft) 125 g fine granulated sugar 1 lemon (schoongeboend) 150 g flour 3 TSP baking powder 250 g mascarpone (soft cream cheese) 3 tbsp strawberry-rhubarb jam 400 g strawberries 1 tbsp powdered sugar
Preheat the oven to 180 ° c. Separate the eggs. The proteins are not used. Put the butter and granulated sugar in a bowl and whisk in 5 mins with a mixer until a fluffy mixture. Then add the egg yolks one at a time while beating it. Add the next egg yolk only if the previous is included at all. Grate the yellow rind of the lemon and press the fruit from. Keep the juice aside. Add the lemon zest to the butter mixture and sift the flour and baking powder above it. Mix with a spatula carefully through each other. Grease the ramekins in spring. Spoon the batter into the pastry bag and spray all orbiting an even layer into the molds. Bake about 12 minutes in the middle of the oven until golden brown and cooked through. Take out of the oven and let cool completely in 1 hour. Put the mascarpone in a bowl and mix the jam and 3 tbsp lemon juice through. Divide the mascarpone over the pies. Use a pastry bag for possibly there. Remove the green tops of the strawberries and put the strawberries with the points facing up on the pies. Sprinkle with powdered sugar and serve immediately. tip: If you want to not directly serve the pies, keep the bottoms, mascarpone filling and strawberries than separate until use.