- For the pastry
- 120 grams Pastry flour
- 60 grams butter
- 50 grams powdered sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 1 egg yolk
For the pastry: combine all ingredients and knead to a smooth dough, shape into a ball and wrap in plastic wrap, refrigerate for 30 minutes.
For the topping: rinse and clean strawberries, puree half and slice the rest.
Whisk quark and honey until creamy. Beat heavy cream until stiff and fold into strawberry puree, combine with quark mixture. Refrigerate.
Roll out pastry and line tartlet pans with it, making an edge all around.
Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes or until golden brown. Remove from oven and cool slightly. Fill with cream and arrange sliced strawberries on top decoratively. Serve.