Short pastry boat with melon balls and raspberries

Ingredients

Directions

1. 1

   Dice fat. Mix with flour, almonds, 80 g sugar, egg and vanillin sugar to a smooth dough. Then form into a roll about 5 cm thick. Put it in a cold place and let it rest for about 30 minutes.

2. 2

   Divide the dough into about 16 pieces and roll them out lengthwise on a floured work surface to a thickness of about 5 mm. Grease the tartlet moulds and press in the dough pieces. Remove excess rim.

3. 3

   Cut baking paper into strips (approx. 5x15 cm), place on the dough and fill with lentils (blind baking). Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) on the lower rack for about 20 minutes.

4. 4

   In the meantime, stir mascarpone, curd and the rest of the sugar until smooth. Put them in a cold place. Halve melons and scrape out seeds with a spoon. Cut out about 80 medium sized balls with a ball cutter.

5. 5

   Cleaning raspberries. Wash lemon balm, dab dry and pluck small umbels. Take the tartlets out of the oven and let them cool down for about 10 minutes. Then take them out of the mould and let them cool down completely for about 20 minutes.

6. 6

   Fill with some mascarpone cream and cover with 4-5 melon balls and 1-2 raspberries. Decorate with melissa. Makes about 16 pieces.