Strawberry tarts with mascarpone

Preheat the oven to 180 ° C.

Split the eggs. The proteins are not used.

Put the butter and granulated sugar in a bowl and beat in 5 minutes with a mixer to an airy mixture.

Then add 1 to 1 the egg yolks. Only add another egg yolk when the previous one is completely absorbed.

Grate the yellow skin of the lemon and squeeze out the fruit. Keep the juice separate.

Add the lemon zest to the butter mixture and strain the flour and the baking powder above it. Mix carefully with a spatula.

Grease the spring molds. Divide the batter over the spring molds and smooth the top.

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.

Put the mascarpone in a bowl and mix in the jam and 3 tbsp lemon juice.

Divide the mascarpone over the tarts. Use a piping bag if necessary.

Remove the crowns from the strawberries and place the strawberries with the points on top of the tarts.

Sprinkle with the icing sugar and serve immediately.