Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cutter
Fork
Measuring cup
Mixer
Oven mitts
Paring knife
Rubber spatula
Tablespoon
Timer
Cutting board
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Heart-shaped tartlets
Roll out the dough, use a large cutter to cut out 8 hearts (each approx. 12 cm in diameter), place 4 of them on a baking tray lined with baking paper. Cut out a small heart (approx. 8 cm in diameter) from each of the remaining hearts to use as lids, and place them next to the hearts on the tray.
Beat the egg with a fork and use it to brush all the hearts. Place the heart borders on top of the large hearts, brush with a little egg. Sprinkle sugar over the hearts.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, slide onto a cooling rack, leave to cool completely.
To serve
Slice the strawberries, add them to a bowl with the sugar, mix, and leave to absorb for approx. 10 mins. Cut the vanilla pod in half lengthwise, scrape out the seeds. Place the vanilla seeds, sugar and cream in a bowl, beat until stiff. Carefully fold in the yoghurt, then fill the tartlets with the strawberries.
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