Fancy a new addicting strawberry cake recipe? Then try our delicious tartlets with a mascarpone and vanilla filling. These little cakes really make a difference!
It's strawberry time! And what better way to celebrate that than with a new recipe for wonderful strawberry cakes. But this time not in the large size as we know it, but in small format as pretty tartlets.
Tartelettes are French mini cakes, which provide delight with a mixture of crispy shortcrust pastry and fluffy cream.
With our great strawberry cakes, mascarpone, vanilla, strawberries and a thin layer of chocolate meet a delicious dough base. Sounds fantastic, doesn't it? Here comes the recipe!
Strawberry tartlets with mascarpone cream: a brilliant recipe
The tartelettes are miniature tarts. So you need small tart cases for the recipe (available for example here on Amazon *). The base of the French-inspired strawberry cakes is made from a classic, sweet shortcrust pastry that you should prepare first.
You need these ingredients:
For the ground
- 125 g cold butter
- 250 g flour
- 1 egg (size M)
- 3 tbsp sugar
- 1 pck. vanilla sugar
- 1 pinch of salt
For the filling
- 50 g dark chocolate
- 200 g cream
- 250 g mascarpone
- 100 g powdered sugar
- 1 pck. vanilla sugar
- 1 teaspoon vanilla flavor
- 1 teaspoon zest of an organic lemon
- 250 g strawberries
This is how the preparation works:
Preheat the oven to 180 degrees top / bottom heat and grease 8 tartlet molds with oil.
For the shortcrust pastry: Cut the cold butter into small pieces and quickly knead together with the flour, egg, sugar, vanilla sugar and salt to form a smooth dough. Place the shortcrust pastry on the floured worktop and roll it out with a rolling pin to about 0.5 cm thick.
Use a tartlet form as a cutter and cut out 8 circles of the same size. Place the dough circles in the tartlet molds and press firmly. Prick the dough in the molds a few times with a fork. This ensures that the shortcrust dough does not form bubbles in the oven.
The tartlet bases at 180 degrees top / bottom heat approx. Bake for 20 minutes until they are a nice golden-yellow color. Then take them out of the oven, let them cool down and remove them from the molds.
It continues with the chocolate layer: it not only tastes delicious, but also ensures that the shortcrust pastry base does not become too soft. To do this, melt the chocolate in a double boiler or on the lowest level in the microwave.
Brush the cooled shortcrust pastry bases with the liquid chocolate and let cool in the refrigerator so that the layer hardens.
Now for the cream filling: rinse the organic lemon thoroughly and with hot, then rub the yellow of the peel with a citrus grater. Mix the mascarpone with the lemon zest, powdered sugar, vanilla sugar and vanilla flavor. You can of course also use the pulp of a vanilla pod - this makes the cream particularly elegant.
Tip: If you like it tangy, you can also add 1 tablespoon of lemon juice to the cream.
Now whip the cream until stiff and carefully fold it into the mascarpone-vanilla cream. Put the finished cream on the tartlet bases. The best way to do this is with a piping nozzle. If you don't have it, you can use a spoon.
Strawberry topping: Finally, wash the strawberries, pat dry and cut into slices. Distribute the strawberry slices on the cream cake. If you like, you can put a few fresh mint leaves on top of the cake, it looks particularly pretty.
Tip: Since the mascarpone-vanilla cream does not contain gelatin, you should briefly put the strawberry cakes in the refrigerator and then serve.
Read also: The 5 best recipes for strawberry cake
Lightning trick: use the shortcrust pastry
You have little time or no desire to make the shortcrust pastry yourself? Then you can use ready-made shortcrust pastry for the delicious strawberry cake recipe. You can find it in the refrigerated counter in a well-stocked supermarket.
The shortcrust pastry comes fully rolled out and only needs to be cut out for the tartlets. Then bake according to the instructions on the package. Then continue with the chocolate layer and make the mascarpone cream.
Modify strawberry cakes with rhubarb
For those who prefer it fruity and fresh instead of sweet, the little cake version with rhubarb is perfect. You can see the instructions for the mini tarts in the video!
Your browser cannot play this video.Video by Jane Schmitt
Here is the detailed recipe for strawberry and rhubarb tartlets!