For the puff pastry strawberry tartlets, sort, wash, pluck and chop strawberries. Marinate with vanilla sugar, pepper and a splash of aceto balsamico. Cover and refrigerate.
Roll out puff pastry and cut out ten circles about 11 cm in diameter. Place them in buttered cups of a muffin pan, prick bottom with a fork. Place paper cups filled with legumes (lentils or white beans) inside. Bake puff pastry cups in preheated oven at 180 degrees for 15-20 minutes until golden. Take out, remove paper cups with legumes and let cool completely.
Meanwhile, mix mascarpone with yogurt, powdered sugar, vanilla sugar, ground almonds, honey (to taste) and lemon zest. Pour the cream into a piping bag and fill the cups with it. Drain marinated strawberries a little and spread on top. Sprinkle all puff pastry strawberry tarts with grated white chocolate and serve.
Preparation Tip:
Puff pastry strawberry tarts are a feast for the eyes and a wonderful change for the festive table, very popular with children. The cream and the baskets are easy to prepare. It is important that the baskets should be filled before decorating, otherwise the baskets will be soggy, lose their pretty appearance and will no longer be crunchy.
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