Strawberry Tartlets

Yuzu Flavor Pearls

4 pers

1 h 30

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LIST OF INGREDIENTS

Shortcrust pastry

150 g flour

75 g unsalted butter

50 g sugar

1 egg

1 pinch of salt

Cream

200 g mascarpone

20 g icing sugar

Zest of ½ lime

Topping

250 g fresh strawberries

To finish

Yuzu flavor pearls

Edible flowers

Step 1

To prepare the shortcrust pastry

Rub the flour and diced butter together until crumbly.

Add the sugar, egg and salt and mix briefly to form a dough. Wrap and refrigerate for 1 hour.
Preheat the oven to 180°C (350°F).

Roll out the dough, line the tartlet molds and bake blind for 15–20 minutes until lightly golden.

Let cool.

Step 2

To prepare the cream

Mix the mascarpone with icing sugar until smooth. Add finely grated lime zest and refrigerate until ready to use.

Step 3

Assemble

Fill the tartlets with the cream.

Step 4

Finish

Arrange halved strawberries in a rosette pattern. Add Yuzu Flavor Pearls and decorate with edible flowers.

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