Ingredients:
- 100g of butter
- 4 tablespoons of sugar
- 4 Tablespoons Lemon Juice
- 1 ½ cups wheat flour (tea)
Filling
- 2 cups strawberries (chopped)
- ¼ cup (tea) Raspberry Castelo Balsamic Cream
- ½ cup sugar (tea)
- 1 tablespoon cornstarch
Preparation mode:
Mix butter at room temperature with sugar and lemon juice. Keep adding the wheat flour until you get a firm dough that comes off your hands. Let rest 30 minutes. Line the bottom and sides of small pie pans (7cm in diameter) with three-quarters of the pastry.
With the remainder, cut the dough with a small heart-shaped cookie cutter. Place on a baking sheet and bake in a medium oven (180°C), preheated, for about 30 minutes or until firm and golden. Let cool.
Mix the stuffing ingredients and bring to the boil until thickened, about 10 minutes. Stuff the tartlets and decorate with heart-shaped cookies. Serve.
- Yield: 12 units
- Preparation time: 50 minutes
