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Ananaserdbeer-Tortelettes

4 servings

Ingredients

• 200 g Flour
• 50 g Cornstarch
• 1 Stk Egg
• 60 g Sugar
• 120 g butter
• 1 Stk Vanilla sugar
• Lemon zest (grated) (nach Bedarf)
• Strawberry jam (nach Bedarf)
• pineapple strawberries (nach Bedarf)
• whipped cream (nach Bedarf)

Instructions

1. Quickly work 200 g flour with 50 g cornstarch, one egg, 60 g sugar, 120 g butter, a packet of vanilla sugar and grated lemon zest into a smooth shortbread dough.
2. Wrap the dough in plastic wrap and rest in a cool place, then roll out 4 mm thick.
3. Line small, flat, ungreased tartlet pans with it, prick the pastry base several times and bake in a preheated oven at medium heat for about 15 minutes.
4. Spread the cooled tartlets with strawberry jam on the inside, arrange cleaned pineapple-strawberries prominently on top and garnish with whipped cream.

Based on a cookbook by Hans Hofer (1964), adapted with AI.