Raspberry cream tartlets

Name: Raspberry cream tartlets
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 500 g frozen raspberries; 10 sheets Gelatine; 125 g Sugar; 250 g Ricotta cheese; 200 g Whipped cream; 3 (à 75 g) rectangular slices of deep-frozen puff pastry; 1 egg (size M); 7-10 Tbsp Mint and raspberries; 7-10 Tbsp Sugar; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

500 g frozen raspberries
10 sheets Gelatine
125 g Sugar
250 g Ricotta cheese
200 g Whipped cream
3 (à 75 g) rectangular slices of deep-frozen puff pastry
1 egg (size M)
7-10 Tbsp Mint and raspberries
7-10 Tbsp Sugar
baking paper

Directions

1
Defrost raspberries at room temperature. Puree raspberries and pass through a sieve. Remove 6 tablespoons of puree and set aside. Soak 8 sheets of gelatine in cold water. Mix the remaining puree with 100 g sugar and ricotta. Squeeze the gelatine well, dissolve carefully.
2
Mix a little cream with the gelatine, then stir everything into the remaining cream. Whip the cream until stiff, fold in. Pour cream into a silicone mould with 6 wells (150 ml each) and chill for 3-4 hours. Defrost the puff pastry at room temperature. Cut out 2 circles (approx. 8 cm Ø) from each plate. Whisk the egg, brush the circles with it, sprinkle with sugar. Place on a baking tray lined with baking paper. If necessary, notch the edges of the circles with a central punched spout to create a pattern, but do not puncture. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Let them cool down. Remove the cream cakes from the trays.
3
Place on a baking tray lined with baking paper. If necessary, notch the edges of the circles with a central punched spout to create a pattern, but do not puncture. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Let them cool down. Remove the cream cakes from the trays. Place on the puff pastry circles. Soak 2 sheets of gelatine in cold water, squeeze out well. Dissolve carefully, mix with the puree that has been set aside and 25 g sugar. Spoon the mixture onto the tartlets. Chill for 1 hour. Serve decorated with mint and raspberries
4
Place on the puff pastry circles. Soak 2 sheets of gelatine in cold water, squeeze out well. Dissolve carefully, mix with the puree that has been set aside and 25 g sugar. Spoon the mixture onto the tartlets. Chill for 1 hour. Serve decorated with mint and raspberries
5
Waiting time approx. 5 hours