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MICSHELLIE
Strawberry tarts with mascarpone
Cake with mascarpone and jam of strawberries and rhubarb.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Split the eggs. The proteins are not used.
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Put the butter and granulated sugar in a bowl and beat in 5 minutes with a mixer to an airy mixture.
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Then add 1 to 1 the egg yolks. Only add another egg yolk when the previous one is completely absorbed.
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Grate the yellow skin of the lemon and squeeze out the fruit. Keep the juice separate.
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Add the lemon zest to the butter mixture and strain the flour and the baking powder above it. Mix carefully with a spatula.
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Grease the spring molds. Divide the batter over the spring molds and smooth the top.
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Fry the bottoms in the middle of the oven for about 12 min. Until golden brown and done. Remove from the oven and allow to cool completely in 1 hour.
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Put the mascarpone in a bowl and mix in the jam and 3 tbsp lemon juice.
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Divide the mascarpone over the tarts. Use a piping bag if necessary.
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Remove the crowns from the strawberries and place the strawberries with the points on top of the tarts.
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Sprinkle with the icing sugar and serve immediately.
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Nutrition
860Calories
Sodium19% DV455mg
Fat85% DV55g
Protein28% DV14g
Carbs25% DV76g
Fiber12% DV3g
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