RUB the eggs with sugar and salt white. Butter or margarine (softened at room temperature) - the consistency of a thick sour cream - mix with the mashed egg and mix well. Well stir in the flour and at the end a pinch of baking soda. Make soft dough. Wrap the dough in cling film and leave to chill for 30 minutes (not more).

Molds lubricated with oil. The dough roll out the layer and cut circles with a diameter of more than molds. gently put the dough into molds, slightly press the bottom and edges (the dough is very tender). Bake tarts in a preheated 190* oven for 15 minutes (until cooked - should be well Golden).

Ready baskets remove from the oven. A little cool in tins. Then remove from the tins and cool completely. Whip the cream with the sugar until fluffy mass.

In the pastry using a pastry syringe or bag with a large nozzle put the cream. add on top of strawberries. Sprinkle with grated chocolate. On my mill the mixture for coffee and desserts (cinnamon, cloves, vanilla, etc.), use frequently.

A pleasant tea for All Cooks!