1. Mix the spelt flour for the dough with the confectioners’ sugar and salt in a large bowl. Add the cold butter in small pieces and cut into pea-sized pieces using a knife or pastry blender*. Lightly whisk the egg, add together with the vanilla extract to the bowl, and mix/knead until you get a nice smooth dough. Work quickly so the dough and butter do not get warm. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour (or overnight).

2. Line a baking sheet with baking parchment or a baking mat. Take the dough out of the fridge and let it sit on the counter for about 10 minutes, then roll it out between two sheets of baking parchment to a thickness of about 0.12-0.16 inches (3-4 mm). Cut out six circles using tartlet rings* and place them with the rings on the prepared baking sheet. Collect leftover dough, roll it out again, and cut it into strips with the size of about 0.6×12 inches (1,5x30cm). If your tartlet rings are higher than 0.8 inches (2cm), the strips may need to be slightly wider than the 0.6 inches. Place those dough strips inside the rings on top of the dough circles that are already in there, press them lightly to the sides of the rings, and cut off overlapping dough, if necessary. Prick the bottoms several times with a fork and place the tartlets with the baking sheet in the fridge for at least 30 minutes.

3. Preheat the oven to 320°F (160°C). Take the tartlets out of the fridge and bake them for about 18-22 minutes or until golden brown. Remove the tartlets from the oven and let them cool down completely on the baking sheet, then carefully remove them from the rings. You can prepare the tartlets a day in advance.

4. In case your tartlets need to last longer on a buffet or something like that, it’s advisable to coat the inside of the tartlets with melted chocolate before you continue with the decorations. Let the chocolate harden in the fridge for about 10 minutes or so. This helps to avoid soggy bottoms ;P

5. Whisk the cold heavy cream and confectioners’ sugar in a tall bowl until stiff peaks form. Mix the mascarpone with the vanilla extract (or vanilla paste) in a second bowl until well combined, then gradually add the whipped cream and fold in. Fill or pipe the mascarpone cream into the tartlets (with a spoon or piping bag). Wash and dry the strawberries, remove the green leaves, and place them on the cream. I halved the strawberries to get as many as possible onto the cream. The amount of strawberries you actually need here can vary greatly, depending on how you add them on top of the cream. Sprinkle the finished tartlets with some chopped pistachios and serve as soon as possible. The fresher they are, the better ;)