ingredients for 6 tarts:

  • 135 gr flour 00 Molino Bigolin Giovanni
  • 75 gr butter
  • 50 gr icing sugar
  • 40 gr egg yolks
  • 10 gr honey
  • grated lemon zest
  • vanilla or tonka bean
  • a pinch of salt
  • strawberry jam for decoraring molds for tarts


Strawberry tarts (Crostatine)


Place all the ingredients in a planetary mixer, mix with the leaf whisk until all the ingredients are mixed well (if you prefer you can do it by hand)

Take all the dough, form a ball, cover it with plastic wrap and put it in the fridge leaving it to rest for at least an hour or overnight.

Then roll out the dough for 1 cm thick with a rolling pin, then take a mold and make the shapes of 6 circles. Line the molds with baking paper and put the dough on each mold. Make holes with a fork over the entire surface. Add 2 teaspoons of jam on each pastry and with the remaining dough form the decorative strips to be placed on the tartlets.

Bake at 180 degrees in a preheated ventilated oven for about 15 minutes Once cooled, you can keep them on a glass jar at room temperature for up to 4 days.


Molino Bigolin Giovanni snc - Via Stazione, 55 - 36028 Rossano Veneto (VI) - Tel e Fax: 0424 540016 - email: Reg. Impr. - Cod. Fisc. e Part. IVA 00107930240 - R.E.A. 117274

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