Raspberry and black currant tartlets

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Put the rusks in a freezer bag and crumble finely with a cake roll. Melt butter and mix with the crumbs. Place dessert rings (8 cm Ø) on a tray lined with baking paper. Press the crumbs into the moulds as a base. Soak gelatine in cold water.

2. 2

   Puree raspberries and pass through a sieve. Wash the currants and pluck the berries from the stems, except for 6 panicles. Mix yoghurt, 3-4 tablespoons of sugar, vanillin sugar and raspberry puree. Dissolve squeezed gelatine in a small pot, mix with 3 tablespoons of cream, then stir into the remaining cream. Chill the cream for about 15 minutes until it starts to gel. Whip the cream until stiff. Stir cream until smooth and fold in the cream. Fold in the currants at the end. Spread the cream into the rings and chill for at least 4 hours.

3. 3

   Whip the cream until stiff. Stir cream until smooth and fold in the cream. Fold in the currants at the end. Spread the cream into the rings and chill for at least 4 hours. Sprinkle the redcurrant panicles with sugar syrup and turn into approx. 1 tablespoon of sugar. Before serving, remove the tartlets from the rings with a knife and decorate with red currants

4. 4

   4 hours waiting time

Nutrition Facts

KCAL
320 kcal

CARBS
25 g

FATS
21 g

PROTEINS
5 g