Berry tartlets

Name: Berry tartlets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 250 g Flour; 50 g crushed almonds; 100 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 125 g Butter or margarine; 1 egg (size M); 2 sheets Gelatine; 150 g Lemon Yoghurt; 100 g Whipped cream; 250 g Blackberries; 200 g Raspberries; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

250 g Flour
50 g crushed almonds
100 g Sugar
1 pinch Salt
1 package Vanillin sugar
125 g Butter or margarine
1 egg (size M)
2 sheets Gelatine
150 g Lemon Yoghurt
100 g Whipped cream
250 g Blackberries
200 g Raspberries
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Flour

Directions

1
Put flour, almonds, sugar, salt, vanilla sugar, fat in flakes and egg into a mixing bowl and knead with the dough hooks of the hand mixer. Then knead again briefly with your hands to a smooth dough. Form 6 balls. Cover and refrigerate for about 30 minutes. Grease 6 tartlet cups (12 cm Ø) and sprinkle with breadcrumbs.
2
Roll out each ball of dough to a round shape (12 cm Ø) on a little flour. Place them in the moulds, press well and prick several times with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven, place on a rack to cool slightly and turn out of the baking pan. Let cool off. Soak gelatine in cold water. Put yoghurt in a bowl. Squeeze the gelatine, dissolve it and stir it into the yoghurt. Whip cream until stiff and fold in. Select the blackberries and raspberries.
3
Put yoghurt in a bowl. Squeeze the gelatine, dissolve it and stir it into the yoghurt. Whip cream until stiff and fold in. Select the blackberries and raspberries. Spread the cream over the tartlets. Spread blackberries and raspberries on top. Dust with icing sugar and decorate with lemon balm