INSTRUCTIONS

1. Cut Fiorella di Tomino into cubes. Wash and clean the strawberries, then finely dice them. Place the strawberries in a bowl and combine with sugar. Set
aside.

2. Preheat the oven (200°C top/bottom heat, 180°C convection). Roll out the tart dough and cut into small circles that fit the tartlet pans. Line the tartlet pans with dough, then prick the base with a fork so the dough does not form bubbles and puff up during baking. Set the tartlets in the preheated oven and bake for approximately 15–20 minutes until the dough is golden brown. Spread Fiorella di Tomino evenly over the dough base and return the tartlets to the oven for approximately 5 minutes until Fiorella di Tomino has melted slightly.

3. Arrange the sweetened diced strawberries on top of the Fiorella di Tomino tartlets. Sprinkle the tartlets with chopped pistachios, then garnish with lemon zest and a few fresh mint leaves.