6 Serves
91 Mins
Roll the pastry dough out thinly and press it into six tartlet molds, trimming the edges. Chill the shells briefly before baking.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
1 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
5 mg / 1,250 mgPotassium
73 mg / 4,700 mgSodium
29 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Bake the tartlet shells until golden brown, then cool them completely on a rack.
Spoon or pipe the chilled pastry cream evenly into the cooled shells.
Arrange sliced strawberries over the pastry cream and serve the tartlets chilled.
3
g50
g10
g
