Strawberry Tartlet with Blueberry Yogurt Cream

For the strawberry tartlets with blueberry yogurt cream, quickly knead the flour with the other ingredients into a smooth dough, wrap in cling film and refrigerate for one hour.

Preheat the oven to 175°C top/bottom heat. Roll out the dough to a thickness of 3 mm and press into 4 tartlettes, or small ramekins. Leave the dough over the edge and score decoratively with the back of a knife. Cover the dough with baking paper, weigh it down with lentils and bake for 10-15 minutes. Then remove the lentils and baking paper and let cool.

For the cream, puree the blueberries with powdered sugar and cinnamon and mix with yogurt and whipped Rama Cremefine to whip.

Spread the blueberry cream on the shortcrust pastry bases and top with strawberries. Sprinkle the strawberry tarts with blueberry yogurt cream with powdered sugar, decorate with lemon zest and serve fresh.

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