For the strawberry tartlets, line one third of the household baking tray (30 x 40 cm base) with baking paper. Preheat the oven to 190 °C (top and bottom heat). Sift flour and cornstarch and mix with the coarsely chopped pine nuts. Beat eggs, powdered sugar, salt, vanilla sugar and grated lemon zest until well frothy (at least 10 minutes). Fold in flour mixture and KRONENÖL SPEZIAL with fine butter flavor.
Spread the mixture smoothly on the baking paper and bake for about 15 minutes on the lower rack. Remove from the oven and let cool. Using a cake cutter, cut out 6 cake layers and place each as a layer in the cake cutter.For the cream, whip whipped cream and chill. Soak gelatin in cold water.Finely puree strawberries, lemon juice and granulated sugar with a hand blender. Stir strawberry sauce and yogurt until smooth. Squeeze gelatin well and dissolve warm with 50 ml of strawberry mixture. Pour back into strawberry base and fold in whipped cream. Pour the cream on the pastry base and smooth. Chill for 4 hours.For the strawberry jelly, finely puree the strawberries with the powdered sugar. Mix 4 tablespoons with the well squeezed gelatin and dissolve warm. Pour back into the strawberry mixture and stir until smooth. Spread 1 spoonful of strawberry sauce on top of each cream, smooth and chill for 1 hour. Using a knife, remove the strawberry tarts from the ramekins, decorate with daisies and sliced strawberries.
Preparation Tip:
The strawberry tarts bring summer into your kitchen!
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