Puff pastry tartlets with raspberry cream
easy
45 mins
45 mins
Ingredients
- 1 pack of (450 g) deep-frozen puff pastry
- 2 (200 g each) Cup of whipped cream
- 2 packages Vanillin sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 200 g Raspberries (alternatively frozen berries)
- 2 TABLESPOONS Pistachio kernels
- 2 TABLESPOONS Icing sugar
- 7-10 Tbsp Flour
Directions
- 1
Separate puff pastry slices and let them thaw at room temperature for about 15 minutes. Place 3 slices on top of each other. Roll out to two squares of 37 x 37 cm on a floured work surface. Use a cookie cutter to cut 10 circles of approx. 10 cm Ø from each pastry sheet. Place 10 circles on a baking tray rinsed with cold water. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. After 5 minutes, place two springform bases on 1 tray with 10 circles so that the cookies do not rise too much. Remove the springform bases after another 5 minutes. Let the cookies cool down on a cake rack. Whip the whipped cream with vanilla sugar and lemon zest until very stiff. Pour into a piping bag with star-shaped spout and squirt onto the 10 flat cake bases. Wash the raspberries (defrost frozen berries side by side) and place them on the cream. Sprinkle with very finely chopped pistachios. Place the lid on the tartlets. Dust with icing sugar. Makes about 10 pieces
- 2
Plate: Inta-Cado
- 3
Cutlery: Gemini
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