Berry tartlets
easy
50 mins
50 mins
Ingredients
- 2 Eggs (size M)
- 2 packages Vanillin sugar
- 100 g Sugar
- 25 g Flour
- 25 g Cornstarch
- 1 knife tip Baking Powder
- 1 package (300 g) frozen berry cocktail
- 7 sheets Gelatine
- 250 g Whole milk yoghurt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 125 g Whipped cream
- 25 g Icing sugar
- 7-10 Tbsp Chocolate decor leaves plain
Directions
- 1
Separate the eggs, beat the egg white until stiff, gradually add a packet of vanillin sugar and 50 grams of sugar. Stir in the egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg mixture and fold in. Line the bottom of a springform pan (20 cm Ø) with baking paper, fill in the dough. Bake in a preheated oven (electric: 175°C / gas: level 2) for 20 minutes.
- 2
Put the berry cocktail on a plate and let it thaw for 30 minutes. Put some fruits back into the freezer for decoration. Soak the gelatine. Mix yoghurt, remaining sugar, vanillin sugar and lemon peel. Squeeze the gelatine, dissolve it and stir it into the yoghurt mixture. Whip cream until stiff. As soon as the yoghurt mass begins to gel, fold in the berries and cream. Cut the cake base horizontally once. Place the edge of the springform pan around the bottom base. Place the berry yoghurt on top, put the cake lid on and chill for at least two hours.
- 3
As soon as the yoghurt mass begins to gel, fold in the berries and cream. Cut the cake base horizontally once. Place the edge of the springform pan around the bottom base. Place the berry yoghurt on top, put the cake lid on and chill for at least two hours. Remove the cake from the edge of the springform pan, dust with icing sugar and cut into eight pieces. Place on a plate and refrigerate again. Just before serving, decorate with the remaining berries and the decorative leaves
- 4
Preparation time: 50 minutes (without waiting time)
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