Ischler tartlets (Bernd Siefert)

Name: Ischler tartlets (Bernd Siefert)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 180 g soft butter; 40 g soft marzipan paste; 140 g Sugar; 1 pinch Salt; 1 knife tip ground cinnamon; 1 TABLESPOON Rum; 1 egg (size M); 100 g crushed almonds; 280 g Flour; 300 g Raspberry Jam; 1 TABLESPOON Raspberry Spirit; 300–350 g Fine couverture (70% cocoa content); 20 g Coconut oil; 7-10 Tbsp Flour; 7-10 Tbsp sugar pearls; baking paper; 7-10 Tbsp Cling film; 1 disposable piping bag or small freezer bag

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

180 g soft butter
40 g soft marzipan paste
140 g Sugar
1 pinch Salt
1 knife tip ground cinnamon
1 TABLESPOON Rum
1 egg (size M)
100 g crushed almonds
280 g Flour
300 g Raspberry Jam
1 TABLESPOON Raspberry Spirit
300–350 g Fine couverture (70% cocoa content)
20 g Coconut oil
7-10 Tbsp Flour
7-10 Tbsp sugar pearls
baking paper
7-10 Tbsp Cling film
1 disposable piping bag or small freezer bag

Directions

1
Cut the butter into pieces. Grate marzipan. First knead sugar, salt, cinnamon, rum, egg and marzipan. Add almonds, flour and butter and knead to a smooth dough. Wrap the dough in foil and chill for about 1 hour.
2
Roll out the dough 2-3 mm thin on a floured work surface. Cut out approx. 60 circles (5 cm Ø), knead dough remains again and roll out. Place circles on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-13 minutes. Remove the biscuits and let them cool down on a cake rack. Heat jam and raspberry brandy in a small pot and let simmer for 2-3 minutes. Let jam cool down until it no longer runs. Fill 2 cookies with the jam, smooth the edges and place them on a cake rack. Coarsely chop the chocolate coating. Melt the chocolate coating and coconut oil in a bowl over a warm water bath.
3
Let jam cool down until it no longer runs. Fill 2 cookies with the jam, smooth the edges and place them on a cake rack. Coarsely chop the chocolate coating. Melt the chocolate coating and coconut oil in a bowl over a warm water bath. Cover the tartlets with the chocolate coating, catching the chocolate coating that has dripped off and place in a piping bag or freezer bag. Cut off a small corner. Allow the tartlets to dry briefly, then decorate with chocolate strips and sugar pearls and leave to dry for about 1 hour
4
waiting time approx. 2 1/2 hours