Preparation

Knead all the ingredients for the tartlets in a mixer using a dough hook or knead. Roll out the dough to a thickness of 3 mm, turn out into perforated or fluted molds and bake for 15 minutes at 356°F (180°C).
Spoon the chocolate-flavored Lauretta filling into the cooled tartlets and then the Lauretta pineapple 35% filling. Whip the 30% cream cheese with mascarpone and powdered sugar. Coat the top of the tartlets and set aside in the refrigerator. Decorate as desired.