Tartelettes with cream and berries – Small fruity tarts

Tartelettes with cream and berries - Small fruity tarts

Portions: 4 persons | Preparation time: 82 minutes

The sweet little tartlets are baked in a muffin tin. The crumbly dough and the delicious cream with cream and eggs becomes a pleasure after baking. The subsequent topping with berries gives the pastry a fruity and aromatic note.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )
Tartelettes with cream and berries - Small fruity tarts
Tartelettes with cream and berries - Small fruity tarts

Portions: 4 persons | Preparation: 82 minutes

The sweet little tartlets are baked in a muffin tin. The crumbly dough and the delicious cream with cream and eggs becomes a pleasure after baking. The subsequent topping with berries gives the pastry a fruity and aromatic note.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )

Season: Spring, Summer | Region: Europe | Preparation: Bake | Menu: Pastry, Recipes with Video | Cuisine: French recipes

Ingredients

Dough

  • 100 g butter
  • 50 g powdered sugar
  • 150 g flour
  • 1 tbsp baking cocoa
  • 1 pinch of salt

Filling

  • 1 egg
  • 1 egg yolk
  • 50 g cream
  • 1/2 lemon, squeezed juice
  • 25 g icing sugar

Topping

  • 40-60 g blueberries
  • 50 g raspberries
  • icing sugar, optional , to serve

Instructions

Dough

  1. Put the butter, icing sugar, flour, baking cocoa and salt in a mixing bowl.
  2. Knead everything into a smooth dough.
  3. Press the dough flat on a flat plate and cover with cling film.
  4. Put in the fridge for at least 30 minutes.
  5. Roll out the dough on a floured surface.
  6. Cut out flowers with large flower cutters.
  7. Grease a muffin tin with butter and dust with flour.
  8. Place 12 pastry flowers in the hollows of the muffin tin and press down slightly.

Filling

  1. Mix the eggs, egg yolk, lemon juice from half a lemon, cream and powdered sugar in a bowl.
  2. Pour the rather runny egg mixture into the flowers.
  3. Bake the tartlets in a preheated oven at 180 °C Bake for approx. 15-18 minutes.
  4. Let the pastries cool down and remove from the tin.
  5. Top with fresh raspberries and blueberries and dust with powdered sugar if you like.
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Utensils

  • Kitchen scale
  • Food processor
  • Mixing bowl
  • Hand mixer
  • Cookie cutters
  • Dough roller
  • Muffin pan
  • Whisk