Herztörtchen mit Erdbeeren und Heidelbeeren

Heart tart with strawberries and blueberries

Heart Shaped Tarts with Berries - Perfect for Mother's Day!


The heart tarts are made very much like a letter cake. These tartlets taste delicious and the cream is not so extremely sweet. This recipe can also be used on a letter cake or round cupcakes. The heart shape goes well with Mother's Day, but this cake can also be presented in a different shape.

Personalization in chocolate has never been so easy!

The choco decoration from the mycusini is very easy to make. To do this, the desired text can be entered in the mycusini Club user platform and then only needs to be saved on the SD card of the mycusini. The personalized lettering can already be printed in Choco. 



For the dough

(enough for 2 small hearts and 6 muffins)

125 g Butter
125 g Sugar
1 Pck. Vanilla sugar
1 Socket Salt
3 Eggs
200 g Wheat flour
1 heaped tsp Baking powder
2 tbs Milk
150 g Blueberries
150 g Strawberries
For the cream  
200 g


1 Pck. Cream stiffener
250 g


100 g

Cream cheese

75 g

Powdered sugar

  Zest of an organic lemon


Muttertagskuchen mit mycusini Choco-Aufleger zum Muttertag


 For the Dough

  1. Preheat the oven to 180°C (160°C for a fan oven).

  2. Wash the strawberries and blueberries and set aside a handful of each for decoration. Cut the remaining strawberries into pieces

  3. Cream the butter on the highest setting

  4. Gradually stir in the sugar, vanilla sugar and salt

  5. Beat in the eggs one at a time on the highest setting for 1 minute each

  6. Mix the flour and baking powder and add to the mixture alternately with the milk and stir to form a smooth dough

  7. Divide the batter in half and stir in the blueberries in one half and the strawberries in the other half

  8. Pour the batter into a greased heart shape and bake for about 30 minutes

For the cream

  1. Whip the cream with the whipped cream stiffener

  2. Mix the cream cheese, mascarpone, icing sugar and lemon zest well

  3. Fold the cream into the cream and fill into a piping bag with a large nozzle


  1. Halve the cooled hearts horizontally

  2. Apply nice and even dots of the cream to the bottom of the heart until the whole bottom is completely covered with dots

  3. Place the upper half of the heart on the dots and press down lightly

  4. Cover the upper half of the heart again with nice polka dots

  5. Decorate with strawberries, blueberries and chocolate decko from the mycusini


There are more recipes with mycusini topping and the latest news here.

I wish you lots of fun baking

The mycusini team

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