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Our recipes

Tartlets with strawberries and Rum&Chocolate cream

Ingredients

Dough

300g flour
180g butter
70g sugar
1 egg (about 60g)
2 tablespoons cream

1 kg Lauretta Rum&Chocolate filling
strawberries
powdered sugar for sprinkling

Preparation

Make a crumble out of the flour, butter and sugar. Add the egg yolk and cream to make shortcake. Leave it in the fridge for about 1 hour. Roll out the dough and put it into tartlet trays with a diameter of 10 cm. Bake using the weights as a guide for about 15 minutes. Let them cool down.

Remove the bases gently from the trays and spread the Lauretta Rum&Chocolate filling.

Cut the strawberries into quarters, removing their tips. Put them on the cream, tops up. Sprinkle with powdered sugar.

ISO PL-EN 22000:2006
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