Easter tartlets with raspberry puree and advocaat cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff. Add 100 g sugar and salt. Stir in egg yolks. Mix flour, baking powder and starch, sieve in portions onto the egg mixture and fold in carefully. Pour the mixture onto a baking tray (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.

2. 2

   Turn onto a tea towel sprinkled with sugar. Carefully peel off the baking parchment, let it cool down for about 10 minutes. Soak 4 sheets of gelatine in cold water. Puree the raspberries, pass through a sieve. Mix the raspberry puree with 3-4 tbsp. icing sugar. Squeeze the gelatine, dissolve and stir in 2 tbsp. raspberry puree, then stir into the remaining raspberry mixture. Chill for 5-10 minutes until the mixture begins to gel.

3. 3

   In the meantime, cut out 24 circles with a dessert ring (6 cm Ø, 5 cm high). Wrap 12 biscuit circles in a slightly damp tea towel. Place 12 greased dessert rings around 12 sponge cake circles (alternatively form them from extra-strong aluminium foil), spread raspberry puree evenly on top, chill for approx. 2 hours. Soak 4 sheets of gelatine in cold water.

4. 4

   Cream cream cheese, 75 g sugar, vanillin sugar and 100 ml egg liqueur with the whisks of the hand mixer. Squeeze the gelatine, dissolve and stir in 2 tbsp. advocaat liqueur cream cheese cream, then stir into the remaining cream, refrigerate. Whip the cream until stiff. As soon as the cream starts to gel, fold the cream into the cream cheese cream.

5. 5

   Spread the cream evenly over all the tartlets, place the remaining sponge cake circles on top and chill for about 1 hour. Carefully remove the tartlets from the dessert rings. Mix 175 g icing sugar and about 4 tbsp. advocaat to a thick icing. Spread the icing on the tartlets with the help of a spoon and let it set. Decorate the tartlets with raspberries, sprinkle with pistachios

Nutrition Facts

KCAL
350 kcal

CARBS
48 g

FATS
13 g

PROTEINS
7 g