Bitter lemon tartlets with currants

Name: Bitter lemon tartlets with currants
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 100 g Butter; 200 g Orange cookies; 4 sheets Gelatine; 400 g Double cream cream cheese; 200 g Schmand; 150 ml bitter lemon; 1 package Vanillin sugar; 50 g Sugar; 250 g red currants; 1 TABLESPOON Icing sugar; 7-10 Tbsp Oil; 7-10 Tbsp Freezer bag

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

100 g Butter
200 g Orange cookies
4 sheets Gelatine
400 g Double cream cream cheese
200 g Schmand
150 ml bitter lemon
1 package Vanillin sugar
50 g Sugar
250 g red currants
1 TABLESPOON Icing sugar
7-10 Tbsp Oil
7-10 Tbsp Freezer bag

Directions

1
Melt the butter. Fill the biscuits into a freezer bag and crumble them with a dough roll by applying light pressure. Mix cookie crumbs and butter. Spread 8 tartlet forms (with lift-off base) with oil and fill the bases evenly with crumb mass. Press the crumb bases lightly and chill for about 30 minutes. In the meantime soak the gelatine.
2
Mix cream cheese, sour cream, bitter lemon, vanillin sugar and sugar. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream cheese mixture, then stir into the mixture. Wash the redcurrants, strip half of the panicles and spread on the tartlet bottoms. Add the mixture and chill for 2 hours. Decorate with the remaining currants and dust with icing sugar