Strawberry tart in a basket

For 6 people:

  • 6 sheets of Brick pastry
  • 4 tablespoons of melted butter for the crowns
  • 250g of strawberries
  • 20g of butter
  • Ground almonds
  • 300g of mascarpone / cream cheese
  • 1  vanilla pod seeds
  • 3 tablespoons of icing sugar
  • 3 tablespoons of milk
  • Mint leaves to decorate
  • 6 small molds with a diameter of 12cm


  • Place 4 sheets of Brick pastry on top of each other and cut into 6 squares. Brush each square with melted butter, place them in buttered molds.
  • Place the molds on a baking tray and cook in the oven preheated (350°F) for 4 minutes until the pastry is golden-brown.
  • Take out of the oven, leave to cool and then carefully remove from the mold.
  • Cut the strawberries into small pieces heat them in a saucepan with the butter and 2 tablespoons of sugar.
  • Mix the mascarpone / cream cheese with the vanilla seeds, the icing sugar and milk. Mix gently with the strawberries.
  • Sprinkle the bottom of the crowns with ground almonds.
  • Pour the cream mixture and the strawberries into the crowns, decorate with diced strawberries and mint leaves.
  • Serve.

A light, spring time dessert.

JR Brick

30 minutes


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