Grape tartes with Riesling cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Place puff pastry slices next to each other on a floured work surface and allow to thaw. In the meantime, clean, wash, halve and possibly seed the grapes. Place the puff pastry slices on top of each other and roll out thinly on a well floured work surface. Cut out 8 circles (12 cm Ø). Grease tartlets and dust with flour. Line the tartlets with puff pastry and prick several times with a fork.

2. 2

   Whisk the egg yolk and 1 teaspoon of whipped cream and spread the puff pastry with it. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until golden brown. Remove and let cool on a cake rack. In the meantime soak the gelatine. Separate the eggs. Beat the egg whites until stiff and pour in 25 g sugar. Mix the egg yolks and 25 g sugar until creamy. Squeeze the gelatine, dissolve and mix with the wine. Add to the egg yolk-sugar-mixture and mix. Chill for 5 minutes. In the meantime beat 100 g cream until stiff. Fold the cream and egg white into the wine mixture one after the other.

3. 3

   Mix the egg yolks and 25 g sugar until creamy. Squeeze the gelatine, dissolve and mix with the wine. Add to the egg yolk-sugar-mixture and mix. Chill for 5 minutes. In the meantime beat 100 g cream until stiff. Fold the cream and egg white into the wine mixture one after the other. Spread the wine cream evenly over the tartlets. Cover with grapes and sprinkle with candy

Nutrition Facts

KCAL
290 kcal

CARBS
28 g

FATS
17 g

PROTEINS
5 g