Raspberry tartlets

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix the flour, almonds, icing sugar, salt, butter in pieces and egg yolks first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Wrap in foil and chill for about 1 hour.

2. 2

   In the meantime, chop the chocolate. Finely chop the sweets in the universal chopper. Heat the cream in a pot. Remove the pot from the stove and melt the chocolate in the hot cream. Stir in liquorice.

3. 3

   Allow to cool, stirring from time to time.

4. 4

   Remove the dough from the foil and roll out thinly on a floured work surface for approx. 2 mm. Cut out a total of 12 circles (each 8.5 cm Ø) with a round cookie cutter. Knead the dough again, roll out and cut out.

5. 5

   Place dough circles on the greased domes of an upside-down muffin baking tray, press them together, pressing the edges of the dough together several times with 2 fingers. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

6. 6

   manufacturer) bake for about 12 minutes until golden brown. Take out, loosen the short pastry bowls and let them cool down on a cake rack. Pour the creamy chocolate-liquorice ganache into the bowls and chill for about 15 minutes.

7. 7

   In the meantime, whisk the sour cream and sugar with the whisk of the hand mixer for about 5 minutes. Mash 50 g raspberries and pass through a fine sieve. Pour the raspberry puree into the sour cream and fold in.

8. 8

   Pour into a piping bag with a perforated spout and squirt as tuffs onto the tartlets. Decorate with remaining raspberries if desired.

Nutrition Facts

KCAL
560 kcal

CARBS
51 g

FATS
31 g

PROTEINS
6 g