How to make
Start with the fruit filling for the tartlets:
Put the washed, cleaned and chopped strawberries together with the sugar and 2 fl oz (60 ml) of the orange juice in the saucepan.
Put on moderate heat and stir for about 10 minutes.
Dissolve the starch in the remaining orange juice and pour over the fruit mixture. Stir for about 1-2 minutes and remove from heat.
For the dough, sift the flour into a bowl, mix with the sugar and add the butter into pieces. Rub with your fingers until crumbs form, then beat in the egg and bring the crumbs together into a smooth ball of dough. If it is still dry, add a little water to soften it.
Grease 10 cupcake tins (9 cm diameter). Take 1.8 oz (50 g) of the dough, form a ball and place it in the middle of each mold. Spread with your fingers on the bottom and the walls to stick well.
Prick the tops with a fork and put them in the fridge for 30 minutes or in the freezer for 15 minutes.
Then brush them with beaten egg white and bake in a 360°F (180°C) oven for about 15 minutes. Leave to cool completely.
Meanwhile, make the mascarpone cream:
Put the gelatin leaves in cold water to hydrate.
Grate the zest of half a lemon with a citrus grater and mix with the sugar.
Pour the cream into a saucepan and add the citrus flavored sugar. Heat over moderate heat and after the sugar has melted, add the gelatin (well drained from the water). The temperature of the liquid should not exceed 180°F (80°C), because the action of the gelatin will be neutralized.
Mix very well, then add the mascarpone and beat to a smooth liquid cream.
Spread it into the cupcake tins and let set in the fridge for a minimum of two hours.
Finally, place two spoonfuls of the strawberries on top of each tartalette.
Lots of delicious strawberry tartalettes for your personal celebration and for all your loved ones!
