Fruit Tartlets

Name: Fruit Tartlets
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 g Flour; 1 knife tip Baking Powder; 2 tablespoons (15 g each) Sugar; 1 pinch Salt; 60 g cold butter or margarine; 7-10 Tbsp Fat and breadcrumbs; 200 - 250 g Strawberries; 2 Oranges; 1 package Cake glaze; 1 tablespoon (20 g) Sugar; 100 g Whipped cream; 30 g Chocolate rasps; 7-10 Tbsp Lemon balm

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 g Flour
1 knife tip Baking Powder
2 tablespoons (15 g each) Sugar
1 pinch Salt
60 g cold butter or margarine
7-10 Tbsp Fat and breadcrumbs
200 - 250 g Strawberries
2 Oranges
1 package Cake glaze
1 tablespoon (20 g) Sugar
100 g Whipped cream
30 g Chocolate rasps
7-10 Tbsp Lemon balm

Directions

1
Knead flour, baking powder, sugar, salt, 2 tablespoons of ice-cold water and cold fat with the dough hooks of the hand mixer to a smooth dough. Cover and chill for about 30 minutes. Grease 4 tartlet cups (10 cm Ø, possibly with removable base) and sprinkle with breadcrumbs. Quarter the dough. Roll out each round (approx. 12 cm Ø) and line the tartlets with it.
2
Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Allow to cool and remove from the ramekins. Wash, clean and chop the strawberries. Peel oranges thickly. Remove the pulp between the parting skins. Spread the fruit on the tartlets. Mix cake glaze powder with sugar. Gradually add 1/4 litre of water while stirring and bring to the boil briefly. Spread the glaze evenly on the fruit. Let it cool down.
3
Spread the fruit on the tartlets. Mix cake glaze powder with sugar. Gradually add 1/4 litre of water while stirring and bring to the boil briefly. Spread the glaze evenly on the fruit. Let it cool down. Whip the cream until stiff. Decorate the cakes with cream tuffs, grated chocolate and possibly lemon balm