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Tartelettes filled with strawberry - mint - Panna Cotta

Tartelettes filled with strawberry - mint - Panna Cotta

Almond shortpastry

240 g sugar
pinch of salt
170 g powdered sugar
80 g ground almonds
2 eggs (100 g)
530 g flour


  1. Mix the butter, salt and powdered sugar in a food processor / kitchen machine using a dough hook. Then add the eggs and mix it briefly. Finally add the ground almonds and the flour. Knead it to a smooth dough.
  2. Put the shortpastry in the fridge for 10 minutes.
  3. Roll the dough out and cut a circle with a round cutter. Place the round biscuits in the fridge again so that they are slightly cooled.
  4. Press the cooled slices of dough into a Tartelettes mould and cut off the excess edge of the dough with a knife.
  5. Prick the base slightly with a fork and bake it until it is lightly brown.
  6. Coat the cooled Tartelettes with white tempered couverture and wait until the couverture has hardened.

Panna Cotta (for 4 Tartelettes - 8 cm wide and 2 cm high)

50 g strawberries from the Martell Valley (wash and puree them)
50 g raspberries from the Martell Valley (wash and puree them)
180 g cream
pinch of salt
25 g sugar
1, 8 g gelatine sheet (titanium)
Splashes of lemon and lemon rubbing
5 pieces mint leaves chopped


Soak the gelatine in cold water. Boil the puree with sugar, cream, a pinch of salt, a dash of lemon, chopped mint and grated lemon. Squeeze the gelatine and stir into the hot mixture. Leave the finished Panna Cotta to stand for 5 minutes, then fill it into 4 tartlettes and place in the fridge. After about 3 hours the Panna Cotta is ready.


The Tartelettes can be decorated as desired with fresh berries from Martell Valley and mint. It can also be placed on a beautiful plate.


  1. If you want to use less effort, you can simply leave out the Tartelettes and fill the Panna Cotta in a glass. Serve it with fresh strawberries as soon as the gelatine has set.
  2. If there is any shortpastry left over, simply freeze and reuse