Crustless Strawberry and Chocolate Tartlets. A light and delicious variant of the classic tartlets.

This recipe uses a batter very similar to sponge cake, making them simpler yet just as good.

The crustless tartlets are also particularly elegant and therefore perfect for a delicious snack or a refined after-dinner.

Let’s go ahead and prepare them together. But as always, don’t miss the following recipes:

Ingredients

Tools

Preheat the oven to 350°F and sift the flour with baking powder and vanillin.
Break the eggs in a bowl and add the granulated sugar. Using the electric whisks, beat until you get a light and frothy mixture.
Add the flour, baking powder, and vanillin and continue mixing until all the ingredients are well incorporated.
At this point, grease the tartlet molds. I use a non-stick spray.
Pour the mixture into the molds, being careful to leave 1/3 of the edge free to allow for rising. Bake for about 20 minutes until golden.
Remove from the oven and let cool.
While waiting, prepare the mascarpone chocolate cream. Find my recipe HERE. Once ready, put it in a piping bag.
Wash the strawberries and cut them into small cubes.
Remove the tartlets from the molds and turn them upside down. You will notice a cavity.
Fill it with cream and decorate with strawberries and fresh mint.
If you liked this recipe, you might be interested in:
5 Delicious No-Bake Cakes
Coffee Desserts. 5 Irresistible Recipes
Beautiful and Delicious Holiday Desserts

Store in the fridge covered by a cake dome and consume within 2 days

You can replace the mascarpone chocolate cream with limoncello cream.

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