Gooseberry tartlets

Name: Gooseberry tartlets
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 3 Eggs (size M); 135 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 75 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 250 ml Milk; 1 package Sauce powder "Vanilla flavor; 200 g Schmand; 375 g ripe green and red gooseberries; 1 package glaze; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

3 Eggs (size M)
135 g Sugar
1 package Vanillin sugar
1 pinch Salt
75 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
250 ml Milk
1 package Sauce powder "Vanilla flavor
200 g Schmand
375 g ripe green and red gooseberries
1 package glaze
7-10 Tbsp Mint
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, adding 75 g sugar, vanillin sugar and salt. Stir in egg yolks. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Grease 10 tartlet cups (12 cm Ø) and sprinkle with flour. Pour in the sponge mixture evenly, smooth it down.
2
Place on a grid. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove from the oven and let cool slightly on a rack. Carefully turn out of the moulds and let cool down. In the meantime, stir 50 ml milk, sauce powder and 30 g sugar until smooth. Bring 200 ml milk to the boil, allow the mixed sauce powder to run in and bring to the boil again while stirring. Simmer for about 1 minute at low heat while stirring. Put into a bowl and cover directly with foil. Leave to cool and chill. Stir the pudding through, stir in sour cream in portions. Pour evenly into the tartlets. In the meantime, wash and clean the gooseberries and let them drain well in a sieve.
3
Simmer for about 1 minute at low heat while stirring. Put into a bowl and cover directly with foil. Leave to cool and chill. Stir the pudding through, stir in sour cream in portions. Pour evenly into the tartlets. In the meantime, wash and clean the gooseberries and let them drain well in a sieve. Mix the cake glaze powder and 30 g sugar. Gradually stir with 250 water with a stirring spoon until smooth. Bring to the boil while stirring, bring to the boil briefly and remove from the heat. Quickly add the gooseberries and immediately spread on the tartlets. Leave to cool. Decorate with mint
4
Mix the cake glaze powder and 30 g sugar. Gradually stir with 250 water with a stirring spoon until smooth. Bring to the boil while stirring, bring to the boil briefly and remove from the heat. Quickly add the gooseberries and immediately spread on the tartlets. Leave to cool. Decorate with mint
5
1 hour waiting time