Strawberry Pot Pie

For the strawberry pot tarts, place the curd cheese in a bowl and mix with mascarpone, powdered sugar, vanilla sugar, lemon zest and lemon juice until creamy.

Mix in 150 g finely chopped strawberries. Soak gelatine in cold water for 4 minutes. Warm orange liqueur or orange juice slightly.

Squeeze gelatine, dissolve in it and stir into the curd mixture. Clean the strawberries, cut them into slices and place them in the prepared ramekin (capacity 150 ml).

Prepare the cake glaze with water and fruit juice according to the package instructions and carefully pour it over the strawberries with a small ladle. Pour the curd mascarpone cream into the ramekins.

Crumble the egg biscuits, mix with melted butter, place on top of the cream and press down lightly. Cover the tartlets and refrigerate for 2 hours or longer.

After the cooling time, loosen the tartlets from the edge of the ramekins with a knife, carefully turn them out onto serving plates and decorate as desired.

Preparation Tip:

The strawberry pot tarts taste delicious with fresh strawberries, are easy to prepare, be sure to chill before eating.

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