Exotic tartlets with passion fruit yoghurt

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Knead flour, butter in flakes, 50 g sugar, vanillin sugar and egg to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. Grease 8 tartlet cups (approx. 12 cm Ø) with lift-off base and dust with flour. Roll out short pastry on a floured work surface. Cut out circles (14 cm Ø) and line the moulds with them. Cut off protruding edges.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove from the ramekins and let cool down. In the meantime, peel and halve the papaya and remove the seeds from the fruit with a spoon. Cut the papaya crosswise into slices. Peel the mango and cut the flesh from the stone into slices. Drain pineapple and cut into pieces. Peel kiwis and cut into slices. Blanch briefly in hot water. Drain. Mix cream cheese, yoghurt and 2 tablespoons of sugar and spread evenly on the tartlets. Cover the tartlets with fruit.

3. 3

   Drain pineapple and cut into pieces. Peel kiwis and cut into slices. Blanch briefly in hot water. Drain. Mix cream cheese, yoghurt and 2 tablespoons of sugar and spread evenly on the tartlets. Cover the tartlets with fruit. Wash mint, shake dry and dust with icing sugar. Decorate tartlets with mint

4. 4

   45 minutes waiting time

Nutrition Facts

KCAL
580 kcal

CARBS
70 g

FATS
28 g

PROTEINS
9 g