Ingredients (for 10 tartlets Ø 10 cm)

For the tartelettes:

• 280 g wheat flour type 405
• 20 g cocoa
• 1 pinch of salt
• 80 g sugar
• 125 g cold butter in cubes
• 2 eggs

For the curd cream:

• 500 g curd cheese
• 375 g cream
• 50 g powdered sugar
• Pulp from ½ vanilla pod

In addition:

• 150 g dark chocolate coating
• 2 strawberry yogurt bars
• Mint leaves to garnish
• 500 g fresh strawberries

For the Tartelettes: Mix the flour, cocoa, salt and sugar in a bowl. Spread the butter on top and crumble it into the flour mixture with cold hands. Add the eggs, mix briefly and then knead quickly on a lightly floured work surface to form a smooth dough. Shape into a flat cake, wrap in cling film and chill for at least 1 hour.

During this time, heat the Merklinger to approx. 200°C.

Grease the tins. Roll out the dough on a lightly floured work surface with a rolling pin to a thickness of approx. 3 mm and cut out 10 12 cm Ø circles. Line the tins with them and press the dough down firmly. Prick the base several times with a fork.

Place the wire rack on the fireclay stone. Place the ramekins on top and bake the tartelettes at approx. 200°C for about 15 minutes.
Remove and leave to cool on a wire rack.

Finely slice the strawberry yogurt bars with a peeler.

Print out the heart template and place it under a sheet of baking paper. Trace the hearts on the baking paper. Melt the chocolate coating. Pour about half of the chocolate coating into a piping bag and use it to "trace" the hearts on the baking paper. Sprinkle with the sliced strawberry yoghurt chocolate and leave to dry. Brush the inside of the cooled tartelettes with the remaining couverture.

For the Curd cream:
Whip the curd cheese, cream, powdered sugar and vanilla pulp until stiff.

Finish the tartlets:
Wash, clean and slice the strawberries.
Spoon the curd cream onto the tartlets. Arrange the strawberry slices on top. Garnish with mint leaves and chocolate hearts.

Tip: When the Merklinger is hot, the tartelettes can also be baked in advance. They can then be packed airtight and await spontaneous guests.

Don't have any tartlet tins available? Then you can also use a muffin tin.