Gooseberry tartlets

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead butter, icing sugar, egg yolk, flour and baking powder to a smooth dough. Put the dough in a cool place for at least 1 hour. Clean and wash the gooseberries. Bring 1/4 litre water and 50 g sugar to the boil. Steam gooseberries for 5 minutes and remove with a skimmer. Let the juice get cold.

2. 2

   Divide the dough into 8 pieces of equal size and roll out in circles (approx. 10 cm Ø). Grease the brioches and line them with the circles, pressing the edges. Cover the dough with baking paper and put legumes on top. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 15 minutes. Remove the tartlets, let them cool down a little, turn out of the tartlets and let them cool down. Bring milk to the boil, except for 4 tablespoons. Mix the pudding powder with the remaining milk and 4 tablespoons of sugar until smooth and stir into the boiling milk while stirring. Cover the pudding with cling film and let it cool down. Spread the pudding over the tartlets and cover with the gooseberries. Mix the gooseberry juice and the cake glaze powder. Bring everything to the boil while stirring, spread over the gooseberries and allow to set.

3. 3

   Bring milk to the boil, except for 4 tablespoons. Mix the pudding powder with the remaining milk and 4 tablespoons of sugar until smooth and stir into the boiling milk while stirring. Cover the pudding with cling film and let it cool down. Spread the pudding over the tartlets and cover with the gooseberries. Mix the gooseberry juice and the cake glaze powder. Bring everything to the boil while stirring, spread over the gooseberries and allow to set. Dust the tartlet edge with icing sugar. Whipped cream tastes good with it

4. 4

   waiting time approx. 2 1/4 hours

Nutrition Facts

KCAL
360 kcal

CARBS
48 g

FATS
16 g

PROTEINS
5 g