Fresh cherry pretzel tartlets
very easy
25 mins
25 mins
Ingredients
- 7-10 Tbsp For the floor
- 7-10 Tbsp Fat and flour
- 100 g Butter
- 75 g Mini salt pretzels
- 4-5 (approx. 25 g) Butter biscuits
- 1 TABLESPOON liquid honey
- 4 (approx. 10 cm Ø) Tartlet cups with lift-up base
- 7-10 Tbsp Freezer bag
- 7-10 Tbsp For the cream
- 1 (370 ml) small glass
- 7-10 Tbsp Sour cherries
- 250 g Schmand
- 250 g Mascarpone
- 3 packages Vanilla sugar
- 2 TABLESPOONS cherry jam
- 25 g Milk chocolate
- 15 g Dark chocolate
Directions
- 1
Grease the moulds and dust with flour. Melt butter in a pot and let it cool down a little. Seal pretzels and biscuits well in a freezer bag and crush them finely with a cake roll, a bottle or the bottom of a cooking pot.
- 2
Mix breadcrumbs and honey with liquid butter. Spread the breadcrumb mixture over the ramekins. Use a teaspoon to press down the bottom and sides. Place in the fridge for about 30 minutes.
- 3
Drain the cherries well in a sieve. Put the sour cream, mascarpone and vanilla sugar in a bowl and stir until smooth with a whisk. Mix cherries and jam. Put about 8 cherries aside for decoration.
- 4
Fold the remaining cherries loosely into the sour-mascarpone cream. IMPORTANT: Do not stir too hard. Roughly divide the chocolate into pieces, place in a small bowl and melt over a hot water bath.
- 5
Spread the cream loosely on the moulds. Place 1-2 teaspoons of liquid chocolate on each tartlet, swirl lightly with the help of a teaspoon. Decorate with the cherries set aside. Chill the tartlets for about 15 minutes.
- 6
Then carefully lift them out of the moulds and nibble fork by fork.
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