Blueberry tartlets

Ingredients

Directions

1. 1

   Mix flour, 75 g sugar, vanillin sugar and salt. Add 1 egg and butter in flakes. Knead everything into a smooth dough with the dough hooks of the hand mixer. Cover and chill for about 30 minutes. Grease the moulds (approx. 75 ml capacity; 9.5 cm Ø at the top, 7 cm Ø at the bottom). Carefully wash, sort and drain 75 g blueberries and raspberries.

2. 2

   Mix 2 eggs, 40 g sugar, cream, lemon zest and juice. Mix in the berries. Roll out the dough on a floured work surface. Cut out circles (approx. 10 cm Ø), line moulds with them, press them on. Place the moulds on a baking tray. Spread berry cream in the moulds. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 25-30 minutes. Leave to cool. Carefully remove the tartlets from the ramekins. Let them cool down. Wash, sort and drain 200 g raspberries and blueberries each.

3. 3

   Spread berry cream in the moulds. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 25-30 minutes. Leave to cool. Carefully remove the tartlets from the ramekins. Let them cool down. Wash, sort and drain 200 g raspberries and blueberries each. Spread the berries on the tartlets. Warm the jelly slightly, stir until smooth. Spread on the berries with a tablespoon and let dry. Dust the edge with icing sugar. Serve the tartlets decorated with lemon peel

4. 4

   Spread the berries on the tartlets. Warm the jelly slightly, stir until smooth. Spread on the berries with a tablespoon and let dry. Dust the edge with icing sugar. Serve the tartlets decorated with lemon peel