Light girl
very easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp Ingredients for about 10 pieces:
- 150 g frozen raspberries (alternatively fresh)
- 60 g soft + some + 125 g cold butter
- 40 g + 20 g + 100 g sugar
- 1 knife tip grated organic lemon peel
- 7-10 Tbsp Mark of 1⁄4 Vanilla pod
- 7-10 Tbsp Salt
- 1 Egg (Gr. M)
- 150 g + some flour
- 2 spread tbsp. vanilla custard powder
- 100 ml Beetroot juice
- 2 TABLESPOONS Pistachio kernels
- 10 Tartelette cups (approx. 9 cm Ø; alternatively muffin baking tray)
- 7-10 Tbsp Pulses Hülsenfru
- baking paper
Directions
- 1
Defrost the raspberries. For the dough mix 60 g butter with 40 g sugar, lemon zest, vanilla pulp and 1 pinch of salt until creamy. Stir in the egg. Stir in approx. 125 g flour briefly, then knead in approx. 25 g flour with your hands. Cover and chill for at least 2 hours.
- 2
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Tartlet Shapes
- 3
fat. Roll out the dough on some flour 2-3 mm thin. Cut out 10 circles (each 9 cm Ø), knead the dough again, roll out again and cut out. Place in the moulds, form a rim and press down lightly. Cover each dough bowl with baking parchment, add legumes. Bake blind in a hot oven for about 12 minutes. Remove,
- 4
Remove legumes. Leave the tartelettes to cool in the moulds. If you do not have any tartlet cups, use a muffin baking tray
- 5
For the cream, mix pudding powder, 20 g sugar and 3 tbsp. cold water. Pass the raspberries through a sieve. Boil up with beetroot juice and 100 g sugar while stirring. Stir in the pudding powder. Simmer for about 1 minute while stirring. From the stove
- 6
pull. Gradually stir 125 g butter in pieces with a whisk into the hot cream until the butter has melted. Pour into the pastry bowls. Chill for at least 2 hours. Chop the pistachios finely, sprinkle on the tartes
- 7
waiting time approx. 4 hours
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