Strawberry-Lemon Patisserie – Heart-Shaped Treats Like Baklava Bakers Make
The heart dessert for your favourite person
This strawberry-lemon patisserie is wonderfully refreshing and perfect for summertime! Just as impressive as a tray of baklava, it consists of a crisp shortcrust pastry base, a refreshing strawberry-yoghurt mousse and a delicious lemon-vanilla cream. Be sure to try this patisserie and surprise your favourite person with it – a heavenly treat that will be remembered, we promise!
Ingredients
SHORTCRUST PASTRY
STRAWBERRY-YOGHURT CREAM
LEMON-VANILLA CREAM
DECORATION
Step by step
Shortcrust pastry
Bring the dough together
Preheat your oven to 170 °C fan. Put all the ingredients except the whole egg together in a large bowl. It's important that the butter is cold and cut into small cubes. Mix the butter with the other ingredients until no lumps of butter remain. Then add the whole egg and mix everything until a smooth dough forms.
Roll out to 3 mm and cut out hearts
Next, flour your work surface and roll out your dough to a thickness of 3 mm using the rolling pin spacers. Now cut out 8 hearts with the heart baking mould.
Professional rolling pin set, 3 sizes
Professional silicone rolling pin 49 cm
Grease and flour the heart frames
Next you need a little softened butter. Using a silicone brush, grease all 8 heart baking frames and then dust the heart moulds with flour. Tap off the excess flour well so that only a thin layer of flour remains on the heart edge. Place all 8 greased heart baking frames on a baking tray lined with baking paper.
Silicone brush, 20 cm
Baking paper 42 x 33 cm, 25 pieces
Lay in the bases
Now place one cut-out heart into each heart baking frame.
Cut dough strips for the edge
Next, cut strips about 1.5 cm wide using a dough divider. Then roll out your remaining dough and cut further strips until you have enough dough for all 8 edges.
Dough divider, 5 wheels
Lay in the edges and trim the excess
Carefully lay the strips into the heart baking frames until all 8 hearts have a dough edge. Cut off the excess dough using a small spatula or a knife without serrations.
Angled spatula mini thin with plastic handle
Prick, bake and cool
Finally, prick the tart base of each tartelette 3 to 4 times with a fork – this gives you a nice, flat base when baking. The finished heart tart bases now go into the oven at 170 °C fan for about 15 minutes. After baking, let the heart tart tins cool sufficiently and carefully unmould them later.
Strawberry-yoghurt cream
Soak the gelatine
For the strawberry-yoghurt cream, first soak the gelatine in cold water.
Professional leaf gelatine, 150 pieces
Mix the yoghurt mixture
In a separate bowl, mix the egg yolk, granulated sugar and natural yoghurt with a whisk. Then add the strawberry fruit puree and whisk it into the yoghurt mixture as well.
Strawberry fruit puree 1 kg
Melt the gelatine and temper it
Next, squeeze out the soaked gelatine well and put it into a pan. Melt the gelatine on a low setting until it has fully dissolved, then take the pan off the heat. Now add a generous splash of the strawberry-yoghurt mixture to the melted gelatine and combine both with a whisk.
Pour back and fold in the cream
Now pour everything back into the remaining yoghurt cream while stirring constantly – this prevents any lumps of gelatine from forming. Now you need the whipped full cream: fold it carefully into the yoghurt mixture in three parts with a whisk, and use a rubber scraper for the last third.
Add strawberries, fill the hearts and freeze overnight
Now you can add fresh or freeze-dried strawberries to the finished yoghurt mixture. Then fill the cream into a piping bag and fill all 8 silicone hearts with it. Finally, smooth the hearts nicely with a spatula. Place the silicone mold in the freezer for at least 8 hours, ideally overnight.
Patisserie set heart Ø 7 cm, 8 pieces
Strawberries, freeze-dried 20 g
Lemon-vanilla cream
Bring the milk to a boil and mix the pudding blend
For the lemon-vanilla cream, bring the whole milk (part 1) with the granulated sugar to a boil in a pan. In a separate bowl, mix the whole milk (part 2), the Vanilla cream powder and the vanilla seeds with a whisk. As soon as the milk begins to boil, pour a generous splash of the hot milk into the vanilla cream mixture and stir briefly.
Bourbon vanilla seeds, 5 g
Vanilla cream powder, 120 g
Cook into a pudding and chill for 1 hour
Pour the vanilla cream mixture back into the remaining milk, put the pan back on the hob and cook the cream on a medium setting while stirring constantly until a thick pudding forms. Then pour the vanilla cream into a clean bowl, cover it with cling film and put it in the fridge for at least 1 hour.
Mix in the lemon cream
After an hour you can take the cooled vanilla cream out of the fridge. Remove the cling film and add the Lemon cream. Blend the vanilla cream nicely smooth with a food processor.
Lemon cream, 250 g
Soak, dissolve and temper the gelatine
Soak the gelatine in cold water. Squeeze it out well, put it into a pan and dissolve it on a low setting. As soon as the gelatine has dissolved, add a generous amount of the smoothly blended vanilla cream, combine everything with a whisk and take the pan off the heat.
Professional leaf gelatine, 150 pieces
Pour back and fold in the cream
Pour the tempered vanilla cream back into the remaining vanilla cream while stirring constantly with a whisk. Now you need the whipped full cream: fold it into the vanilla cream in three parts.
Fill the tart bases
Fill the finished vanilla cream into a piping bag and fill your fully baked heart tartelettes with it. Don't fill the hearts too high, as the strawberry-yoghurt cream still goes on top.
Finishing — two variants
Variant 1: Warm the mirror glaze
Of the 8 patisseries, we poured a clear mirror glaze over 4 and sprayed the remaining 4 with velvet effect spray. For the glaze, carefully unmould your frozen strawberry-yoghurt hearts from the silicone mold and put them back in the freezer until the glaze is ready. Put a generous amount of the mirror glaze into a pan and warm it on a low setting to a working temperature of 35–40 °C.
Mirror glaze neutral 1 kg
Glaze the hearts
Place your frozen strawberry hearts on a rack and put baking paper underneath. Pour the 35–40 °C warm mirror glaze over the frozen hearts. The glaze seems a little thick, but it spreads well and forms only a thin layer. At the start the glaze has lots of small air bubbles – these also disappear after pouring.
Place the hearts on top
Right after pouring, you can pierce the hearts with a toothpick and easily place the strawberry hearts onto the lemon-vanilla cream. If the hearts have already softened a little, use a spatula to help.
Variant 2: Velvet effect spray
For the velvet variant, first unmould your frozen strawberry patisserie from the silicone mold. Place your frozen patisserie hearts on baking paper and spray them with the pink velvet effect spray from all sides. Then use a toothpick to help and place the sprayed strawberry hearts onto the prepared lemon-vanilla cream.
Velvet effect spray pink, 150 ml
Place on top and decorate
Place the sprayed hearts onto the lemon-vanilla cream using the toothpick. At the end you can decorate the finished patisserie hearts with dried, edible flowers or fresh fruit.
Edible rosebuds dried pink
Strawberry-Lemon Patisserie
Ingredients
SHORTCRUST PASTRY
STRAWBERRY-YOGHURT CREAM
LEMON-VANILLA CREAM
DECORATION
Preparation
- Shortcrust pastry: Rub cold butter with sugar, flour, vanilla and lemon zest, add the whole egg. Roll out 3 mm thin, cut out hearts, line the frames with a base and edge.
- Baking: Prick the bases and bake at 170 °C fan for about 15 minutes, let cool.
- Strawberry mousse: Whisk egg yolk, sugar, yoghurt and strawberry puree, temper in the dissolved gelatine, fold in the cream, add strawberry pieces. Fill into the silicone hearts and freeze overnight.
- Vanilla cream: Cook a pudding from milk, sugar and vanilla cream powder, chill for 1 hour. Mix in the lemon cream, temper the gelatine, fold in the cream, fill the tart bases.
- Finish: Pour mirror glaze (35–40 °C) over the frozen hearts or spray them with velvet effect spray, place on top and decorate with flowers.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe has been tested with.
Ingredients
Strawberry fruit puree 1 kg
Velvet effect spray pink, 150 ml
White flour, 1 kg
Bourbon vanilla seeds, 5 g
Strawberries, freeze-dried 20 g
Professional leaf gelatine, 150 pieces
Vanilla cream powder, 120 g
Mirror glaze neutral 1 kg
Edible rosebuds dried pink
Lemon cream, 250 g
Equipment
Patisserie set heart Ø 7 cm, 8 pieces
Professional rolling pin set, 3 sizes
Professional silicone rolling pin 49 cm
Silicone brush, 20 cm
Dough divider, 5 wheels
Angled spatula mini thin with plastic handle
Baking paper 42 x 33 cm, 25 pieces
Delivery in 1–2 working days · Free shipping from CHF 100
To make sure it turns out perfectly
Plan backwards: the strawberry hearts need at least 8 hours in the freezer. The most relaxed approach is to make the bases and strawberry mousse the day before, and the vanilla cream on serving day – then every element is ready without you having to wait.
Mirror glaze and velvet effect spray only work on deep-frozen hearts – on thawed mousse the glaze runs and the velvet effect becomes patchy. So only take the hearts out of the freezer once the glaze is tempered to 35–40 °C or the spray is ready.
You can return the mirror glaze caught on the baking paper to the container and reheat it next time. The leftover mousse in the piping bag doesn't have to go in the bin either: as a little glass dessert with strawberry pieces it tastes just as good – almost as versatile as making profiteroles or eclairs from spare batter.
Frequently asked questions
It's even ideal: you can easily store the filled silicone hearts frozen for a few days, and the baked bases keep in a tin for two to three days. Fully assembled, the patisserie keeps in the fridge for 3 days – but it looks its shiniest on the first day.
If melted gelatine goes straight into cold cream, it immediately forms threads and lumps. If you first stir a splash of cream into the warm gelatine, the temperatures even out – and the mixture then distributes lump-free through the rest of the mass.
Just use the second variant from the recipe: the pink velvet effect spray – it gives the hearts a velvety-matte finish and is even easier to apply. Or, like one of our readers, you can decorate entirely without glaze, using a little whipped cream, fresh strawberries and a sugar flower.
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Related products
Vanilla cream powder, 120 g
Professional silicone rolling pin 49 cm
Angle spatula mini thin with plastic handle
Strawberries, freeze-dried 20 g
Strawberry fruit puree 1 Kg
Silicone brush, 20 cm
Velvet Spray pink, 150 ml
White flour, 1 kg
Dough cutter, 5 wheels
Professional leaf gelatine, 150 pieces
Baking paper 42 x 33 cm, 25 pieces
Bourbon vanilla seeds, 5 g
Mirror Glaze Neutral 1 kg
Professional rolling pin set, 3 sizes
Edible rose buds dried pink
Lemon cream, 250 g
Patisserie set heart Ø 7 cm, 8 pieces
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Comments
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Erdbeer-Zitronen-Patisserie
By: Tatjana On 2025-06-08Dieses Rezept ist der Hammer. Erfrischend und nicht zu süss. Die Zitronencreme habe ich allerdings selbst gemacht da die Creme im Shop ausverkauft war. ? Und die Deko habe ich ohne Mirror Glaze und Velvet Spray gemacht. Etwas Schlagrahm, frische Erdbeeren und ein Zuckerblümli. Fazit: ich werde die Törtchen wieder mal machen ?
Replied by: Rebecca Odermatt On 2025-06-09
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Muttertagsdessert
By: Jolanda Segmüller On 2025-05-08Guten Tag wo finde ich für das heute gepostete Rezept die silikonherzen für die Bestellung? Habt ihr da einen link?
Replied by: Rebecca Odermatt On 2025-05-08
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