Summer and strawberries belong together, like the beach and sunburn. I don\u2019t like sunburn, but I love strawberries. They are a great snack on a hot summer day but also work great for any type of dessert \u2013 something like these little Strawberry Mascarpone Tartlets, for example. Fresh, creamy and super delicious! All you want for summer ;)Erdbeeren Mascarpone Tartelettes | Bake to the rootsThis year, we are very lucky to have a little strawberry stall right outside of our building. In Berlin, you can find those little stalls all over the city as soon as strawberry season starts, and now we finally have one so close I can almost smell those red little berries ;P Those stalls are open all week long during the season \u2013 unlike farmer\u2019s markets or supermarkets. It\u2019s just perfect!The regional strawberry season starts here in May and ideally lasts until August. You can also get strawberries in the supermarket outside the season, but those are strawberries from Spain and other countries that have a longer season thanks to the warmer climate. Those berries from outside of Germany are also delicious, but I honestly prefer the berries from local farms because they don\u2019t have to travel far \u2013 fresh from the field right into my mouth ;PErdbeeren Mascarpone Tartelettes | Bake to the rootsBake Together \u2013 The Baking SurpriseMy blogger friend Andrea from Zimtkeks & Apfeltarte loves strawberries just as much as I do \u2013 that\u2019s why we decided to make them the stars of this month\u2019s \u00bbBake Together \u2013 The Baking Surprise\u00ab. I wonder what Andrea made with those red little fellas. I bet it\u2019s going to be delicious.Andrea and I are baking together once a month (unfortunately quite far apart) and surprise each other with the results. We\u2019ve been doing this almost every month since April 2016 and the results are sometimes really surprising (you get the name of the whole shablam now, right?). Our first \u00bbBake Together\u00ab was also about strawberries \u2013 you can find the recipe for that here.Erdbeeren Mascarpone Tartelettes | Bake to the rootsTartlets and other small deserts are always a good idea if you are having guests over. A large cake might look great, but a small army of tiny tarts looks so much better on a buffet, in my opinion. At one point you will cut into a large cake, over and over, and it can look messy \u2013 small individual tarts always look great because nobody can make a mess. You grab one and you leave. The rest looks as good as it has from the beginning ;PDecorating those little tarts is quite easy. Bake the shells, fill them with a cream you like the most, and then pile on fruit or berries \u2013 that\u2019s all. No baking genius needed for that. I decided to make a simple mascarpone cream for my tartlets here \u2013 the perfect cream for strawberries (in my opinion). You could also make some vanilla custard and\/or use whipped cream, but we really like the mascarpone here a lot!Click on the picture to get to the recipe \u2013Click on the picture to get to the recipe \u2013If you like strawberries as much as we do, you might want to check out other recipes here on the blog. We have quite a few delicious dessert recipes with strawberries here. For example, a delicious Strawberry Cake Swiss Roll or my favorite cheesecake ever \u2013 a No-Bake Strawberry Cheesecake! So good!INGREDIENTS \/ ZUTATEN(6 mini tarts)For the dough:10 oz. (280g) spelt flour2.8 oz. (80g) confectioners\u2019 sugar1 pinch of salt1\/2 cup (120g) cold butter1 medium egg1\/2 tsp. vanilla extractFor the filling & decoration:1.8 oz. (50g) white chocolate, melted (optional)5.3 oz. (150g) cold heavy cream2 tbsp. confectioners\u2019 sugar9 oz. (250g) mascarpone1 tsp. vanilla extract (or vanilla paste)14-21 oz. (400-600g) fresh strawberriessome chopped pistachios(6 Tartelettes)F\u00fcr den Teig:280g Dinkelmehl (Type 630)80g Puderzucker1 Prise Salz120g Butter (kalt)1 Ei (M)1\/2 TL Vanille ExtraktF\u00fcr die F\u00fcllung & Dekoration:50g wei\u00dfe Schokolade, geschmolzen (optional)150g Sahne (kalt)2 EL Puderzucker250g Mascarpone1 TL Vanille Extrakt (oder Paste)400-600g frische Erdbeereneinige gehackte PistazienErdbeeren Mascarpone Tartelettes | Bake to the rootsErdbeeren Mascarpone Tartelettes | Bake to the rootsDIRECTIONS \/ ZUBEREITUNG1. Mix the spelt flour for the dough with the confectioners\u2019 sugar and salt in a large bowl. Add the cold butter in small pieces and cut into pea-sized pieces using a knife or pastry blender*. Lightly whisk the egg, add together with the vanilla extract to the bowl, and mix\/knead until you get a nice smooth dough. Work quickly so the dough and butter do not get warm. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour (or overnight).2. Line a baking sheet with baking parchment or a baking mat. Take the dough out of the fridge and let it sit on the counter for about 10 minutes, then roll it out between two sheets of baking parchment to a thickness of about 0.12-0.16 inches (3-4 mm). Cut out six circles using tartlet rings* and place them with the rings on the prepared baking sheet. Collect leftover dough, roll it out again, and cut it into strips with the size of about 0.6\u00d712 inches (1,5x30cm). If your tartlet rings are higher than 0.8 inches (2cm), the strips may need to be slightly wider than the 0.6 inches. Place those dough strips inside the rings on top of the dough circles that are already in there, press them lightly to the sides of the rings, and cut off overlapping dough, if necessary. Prick the bottoms several times with a fork and place the tartlets with the baking sheet in the fridge for at least 30 minutes.3. Preheat the oven to 320\u00b0F (160\u00b0C). Take the tartlets out of the fridge and bake them for about 18-22 minutes or until golden brown. Remove the tartlets from the oven and let them cool down completely on the baking sheet, then carefully remove them from the rings. You can prepare the tartlets a day in advance.4. In case your tartlets need to last longer on a buffet or something like that, it\u2019s advisable to coat the inside of the tartlets with melted chocolate before you continue with the decorations. Let the chocolate harden in the fridge for about 10 minutes or so. This helps to avoid soggy bottoms ;P5. Whisk the cold heavy cream and confectioners\u2019 sugar in a tall bowl until stiff peaks form. Mix the mascarpone with the vanilla extract (or vanilla paste) in a second bowl until well combined, then gradually add the whipped cream and fold in. Fill or pipe the mascarpone cream into the tartlets (with a spoon or piping bag). Wash and dry the strawberries, remove the green leaves, and place them on the cream. I halved the strawberries to get as many as possible onto the cream. The amount of strawberries you actually need here can vary greatly, depending on how you add them on top of the cream. Sprinkle the finished tartlets with some chopped pistachios and serve as soon as possible. The fresher they are, the better ;)1. Das Dinkelmehl f\u00fcr den Teig mit Puderzucker und Salz in einer gro\u00dfen Sch\u00fcssel vermischen. Die Butter in kleinen St\u00fccken dazugeben und mit einem Messer oder Teigmischer* in etwa erbsengro\u00dfe St\u00fccke zerteilen. Das Ei leicht verquirlen und zusammen mit dem Vanille Extrakt zur Sch\u00fcssel dazugeben und dann alles recht z\u00fcgig zu einem glatten Teig verarbeiten. Den Teig in Klarsichtfolie einschlagen und f\u00fcr mindestens 1 Stunde (oder \u00fcber Nacht) in den K\u00fchlschrank legen.2. Ein Backblech mit Backpapier oder einer Backmatte auslegen. Den Teig aus dem K\u00fchlschrank holen und etwa 10 Minuten auf Temperatur kommen lassen, dann zwischen zwei B\u00f6gen Backpapier etwa 3-4 mm dick ausrollen. Mit Tartelette Ringen* sechs Kreise ausstechen und dann zusammen mit den Ringen auf das vorbereitete Blech setzen. Teigreste sammeln, erneut zwischen den Backpapierb\u00f6gen ausrollen und dann etwa 1,5\u00d730 cm lange Streifen zurechtschneiden. Sollten die Ringe h\u00f6her als 2 cm sein, m\u00fcssen die Streifen ggf. etwas breiter sein. Die Teigstreifen in die Ringe auf die Teigkreise setzen, am Rand leicht festdr\u00fccken und ggf. zurechtschneiden. Die B\u00f6den mit einer Gabel mehrmals einstechen und dann Tartelette Ringe samt Backblech f\u00fcr mindestens 30 Minuten in den K\u00fchlschrank stellen.3. Den Ofen auf 160\u00b0C (320\u00b0F) Ober-\/Unterhitze vorheizen. Die Tartelettes aus dem K\u00fchlschrank holen und f\u00fcr etwa 18-22 Minuten goldgelb backen. Die Tartelettes aus dem Ofen holen und auf dem Blech ausk\u00fchlen lassen, dann vorsichtig aus den Ringen l\u00f6sen. Man kann die kleinen T\u00f6rtchenformen schon einen Tag vorab zubereiten.4. M\u00fcssen die Tartelettes sp\u00e4ter etwas l\u00e4nger auf der Kuchentafel stehen, empfiehlt es sich, sie vor dem Dekorieren innen mit geschmolzener Schokolade auszustreichen und dann f\u00fcr 10 Minuten in den K\u00fchlschrank zu stellen, damit die Schokolade fest wird. Die Schokoschicht verhindert, dass die Creme den Teig aufweicht.5. Die kalte Sahne mit dem Puderzucker steif schlagen. Den Mascarpone mit Vanille Extrakt (oder Paste) verr\u00fchren, dann die aufgeschlagene Sahne vorsichtig unterheben. Die Creme in die Tartelettes f\u00fcllen (mit einem L\u00f6ffel oder Spritzbeutel). Erdbeeren waschen, trocknen, die gr\u00fcnen Teile entfernen und dann nach Belieben auf die Creme setzen \u2013 ich hab die Erdbeeren halbiert, damit so viele Erdbeeren wie m\u00f6glich auf die Creme passen. Die Menge an Erdbeeren, die man hier ben\u00f6tigt, kann je nach Belegen stark variieren. Die Tartelettes mit gehackten Pistazien bestreuen und nach M\u00f6glichkeit bald servieren. Diese kleinen Tartelettes sind frisch am besten!Erdbeeren Mascarpone Tartelettes | Bake to the rootsErdbeeren Mascarpone Tartelettes | Bake to the rootsErdbeeren Mascarpone Tartelettes | Bake to the rootsCraving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!Here is a version of the recipe you can print easily. Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid iconDescriptionThese little tarts are easy to prepare and delicious: Strawberry Mascarpone Tartlets. The perfect sweet treat for all strawberry lovers in summer!For the dough:10 oz. (280g) spelt flour2.8 oz. (80g) confectioners\u2019 sugar1 pinch of salt1\/2 cup (120g) cold butter1 medium egg1\/2 tsp. vanilla extractFor the filling & decoration:1.8 oz. (50g) white chocolate, melted (optional)5.3 oz. (150g) cold heavy cream2 tbsp. confectioners\u2019 sugar9 oz. (250g) mascarpone1 tsp. vanilla extract (or vanilla paste)14\u201321 oz. (400-600g) fresh strawberriessome chopped pistachios1. Mix the spelt flour for the dough with the confectioners\u2019 sugar and salt in a large bowl. Add the cold butter in small pieces and cut into pea-sized pieces using a knife or pastry blender*. Lightly whisk the egg, add together with the vanilla extract to the bowl, and mix\/knead until you get a nice smooth dough. Work quickly so the dough and butter do not get warm. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour (or overnight).2. Line a baking sheet with baking parchment or a baking mat. Take the dough out of the fridge and let it sit on the counter for about 10 minutes, then roll it out between two sheets of baking parchment to a thickness of about 0.12-0.16 inches (3-4 mm). Cut out six circles using tartlet rings* and place them with the rings on the prepared baking sheet. Collect leftover dough, roll it out again, and cut it into strips with the size of about 0.6\u00d712 inches (1,5x30cm). If your tartlet rings are higher than 0.8 inches (2cm), the strips may need to be slightly wider than the 0.6 inches. Place those dough strips inside the rings on top of the dough circles that are already in there, press them lightly to the sides of the rings, and cut off overlapping dough, if necessary. Prick the bottoms several times with a fork and place the tartlets with the baking sheet in the fridge for at least 30 minutes.3. Preheat the oven to 320\u00b0F (160\u00b0C). Take the tartlets out of the fridge and bake them for about 18-22 minutes or until golden brown. Remove the tartlets from the oven and let them cool down completely on the baking sheet, then carefully remove them from the rings. You can prepare the tartlets a day in advance.4. In case your tartlets need to last longer on a buffet or something like that, it\u2019s advisable to coat the inside of the tartlets with melted chocolate before you continue with the decorations. Let the chocolate harden in the fridge for about 10 minutes or so. This helps to avoid soggy bottoms ;P5. Whisk the cold heavy cream and confectioners\u2019 sugar in a tall bowl until stiff peaks form. Mix the mascarpone with the vanilla extract (or vanilla paste) in a second bowl until well combined, then gradually add the whipped cream and fold in. Fill or pipe the mascarpone cream into the tartlets (with a spoon or piping bag). Wash and dry the strawberries, remove the green leaves, and place them on the cream. I halved the strawberries to get as many as possible onto the cream. The amount of strawberries you actually need here can vary greatly, depending on how you add them on top of the cream. Sprinkle the finished tartlets with some chopped pistachios and serve as soon as possible. The fresher they are, the better \ud83d\ude09 Links marked with an asterisk (*) are affiliate links (advertising\/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.Erdbeeren Mascarpone Tartelettes | Bake to the rootsErdbeeren Mascarpone Tartelettes | Bake to the rootsErdbeeren Mascarpone Tartelettes | Bake to the roots<\/p>\n","protected":false},"excerpt":{"rendered":"
Summer and strawberries belong together, like the beach and sunburn. I don\u2019t like sunburn, but I love strawberries. They are a great snack on a hot summer day but also work great for any type of dessert \u2013 something like these little Strawberry Mascarpone Tartlets, for example. Fresh, creamy and super delicious! All you want […]<\/p>\n","protected":false},"author":1,"featured_media":732,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-731","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/731","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=731"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/731\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/732"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}