Raspberry-blackberry tartlets with yoghurt

Name: Raspberry-blackberry tartlets with yoghurt
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 250 g Flour, 50 g mixed almonds; 100 g sugar, 1 pinch of salt; 1 package Vanillin sugar; 125 g cold butter/margarine; 1 Egg (Gr. M); 7-10 Tbsp Fat and breadcrumbs; 2 sheets white gelatine; 250 g Blackberries; 200 g Raspberries; 150 g Lemon Yoghurt; 100 g Whipped cream; 7-10 Tbsp Icing sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

250 g Flour, 50 g mixed almonds
100 g sugar, 1 pinch of salt
1 package Vanillin sugar
125 g cold butter/margarine
1 Egg (Gr. M)
7-10 Tbsp Fat and breadcrumbs
2 sheets white gelatine
250 g Blackberries
200 g Raspberries
150 g Lemon Yoghurt
100 g Whipped cream
7-10 Tbsp Icing sugar

Directions

1
Knead flour, almonds, sugar, salt, vanilla sugar, fat in pieces and egg first with a hand mixer and then briefly with your hands until smooth. Form 6 balls from it. Cover and chill for about 30 minutes.
2
Grease 6 tartlet cups (12 cm Ø) and sprinkle with breadcrumbs. Roll each dough ball out round (approx. 12 cm Ø) on a little flour. Place in the moulds and prick several times with a fork. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 20 minutes. Cooling down
3
Soak gelatine in cold water. Sort and wash the bromine and raspberries. Squeeze the gelatine, dissolve over a mild heat. Stir in 2 tbsp. yoghurt, then fold into the
4
Whip the cream until stiff, fold into the yoghurt. Spread on the tartlets. Spread the berries on top. Chill for about 30 minutes. Dust with icing sugar