Nut gatelets with vanilla cream and peaches
easy
75 mins
75 mins
Ingredients
- 2 sheets white gelatine
- 7-10 Tbsp Juice of 1 lemon
- 1 1/2 (each 200 g) Cup of whipped cream
- 70 g Sugar
- 1 package Vanillin sugar
- 100 g Flour
- 100 g ground hazelnuts
- 60 g Sugar
- 1 egg (size M)
- 100 g Butter or margarine
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp dried pulses
- 7-10 Tbsp Cling film
- baking paper
- 3 ripe peaches
- 75 g Apricot Jam
- 7-10 Tbsp Lemon slices and rasp
- 7-10 Tbsp Peppermint
Directions
- 1
Soak gelatine in plenty of cold water for 10 minutes. Squeeze the gelatine and dissolve at low heat. Mix lemon juice, cream, sugar, vanillin sugar and the dissolved gelatine.
- 2
Chill for 3-4 hours. For the dough, mix flour, nuts, sugar, egg and fat flakes into a short pastry. Wrap the dough in cling film and chill for about 30 minutes. Portion the dough into 6 pieces.
- 3
Roll out on a lightly floured work surface in circles of approx. 12 cm Ø each. Grease small tartlet cups (8-10 cm Ø), place the dough in them and press on the edges. Prick the dough several times with a fork.
- 4
Place a piece of baking paper on the bottom of the dough and pour legumes on top (this is called "blind baking"). Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 8 minutes.
- 5
Remove the legumes and paper and bake for another 8 minutes. Carefully remove from the tin and let it cool on a cake rack. Whip the cream until stiff with the whisk of the hand mixer.
- 6
Pour into a piping bag with a star-shaped spout and squirt onto the cakes. Wash peaches, dab dry, halve and stone. Cut the flesh into slices. Cover the tartlets with it. Heat the jam, pass through a sieve and spread on the peach slices.
- 7
Decorate with lemon slices, rasp and peppermint. Makes about 6 pieces.
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