Crispy Strawberry Tartlets

Finely crumble the rusks in a food processor or possibly in a bag with a pastry roller, knead together with butter and sugar. Divide into six portions and form into round talers about nine centimeters in size and place them on aluminum foil to cool for at least 120 minutes.

Rinse and clean the strawberries. Mash them with a fork in a baking bowl. Mix them with curd cheese, juice of one lemon. Stir in lemon zest, sugar and Biobin. Refrigerate for 30 min.

Pile strawberry cream on top of rusk bottoms in a slight dome shape. Smooth with a wet spoon. Refrigerate for another one to 120 minutes

Rinse and pat strawberries for garnish. Set aside six small beautiful fruits. Clean the rest and cut them into slices. Place the slices in the shape of a roof tile on top of the cream and place a whole strawberry on top of each one.

Tip: The dessert is quicker on the table if you buy ready-made short pastry tartlets in the health food store.

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