Name: Fresh strawberry tartlets
Yield: 24 servings
Cuisine: Bake
Ingredients: shortcrust pastry; 240.00 g flour cake; salt pinch; 70.00 ml castor sugar; 125.00 g butter cold; 2.00 eggs extra-large, yolks only; 15.00 ml sour cream; 100.00 g milk chocolate chopped; 125.00 ml cream; 125.00 ml yoghurt plain; castor sugar to taste; 1.00 kg strawberries hulled, halved

Recipe Disclaimer

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Ingredients (12)

	shortcrust pastry
240.00 g	flour — cake
	salt — pinch
70.00 ml	castor sugar
125.00 g	butter — cold
2.00	eggs — extra-large, yolks only
15.00 ml	sour cream
100.00 g	milk chocolate — chopped

CREAM FILLING

125.00 ml	cream
125.00 ml	yoghurt — plain
	castor sugar — to taste
1.00 kg	strawberries — hulled, halved

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Method:

Sift the cake flour and salt together and add the castor sugar.
Dice the butter and rub into the flour until the mixture resembles fine breadcrumbs. Add the egg yolks and enough sour cream to form a soft dough. Cover with plastic wrap and chill in the fridge for 30 minutes.
Preheat the oven to 200 °C and spray 20 to 24 loose-bottomed tartlet tins, 8 cm in diameter, with non-stick spray.
Roll out the dough thinly. Line the tartlet tins with the dough and cover with a sheet of wax paper. Fill the tins with dried beans and bake for 10 minutes. Remove the beans and wax paper and bake the tartlet shells for another three to four minutes until done. Remove from the oven and cool completely.
Melt the chocolate. Dip the sides of the pastry shells into the melted chocolate and set aside.
Whip the cream for the cream filling until stiff and fold in the yoghurt. Sweeten with castor sugar to taste and spoon a little of the filling into each pastry shell.
Arrange the strawberries on top and garnish with fresh herb flowers or mint leaves.