Short pastry tartlet with raspberries and mocha cream

Name: Short pastry tartlet with raspberries and mocha cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Raspberries; 250 g Flour; 175 g Butter or margarine; 100 g Sugar; 3 packages Vanillin sugar; 1 Egg Yolk; 1 pinch Salt; 50 g crushed almonds; 100 g Whole milk couverture; 3 sheets white gelatine; 1 glass (225 g) Raspberry Jelly; 7-10 Tbsp Juice of 1 lemon; 1 1/2 (each 200 g) Cup of whipped cream; 2 TABLESPOONS instant coffee; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Cocoa powder and icing sugar; 7-10 Tbsp Mocha beans and lemon balm; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Cling film; 250 g dried peas

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Raspberries
250 g Flour
175 g Butter or margarine
100 g Sugar
3 packages Vanillin sugar
1 Egg Yolk
1 pinch Salt
50 g crushed almonds
100 g Whole milk couverture
3 sheets white gelatine
1 glass (225 g) Raspberry Jelly
7-10 Tbsp Juice of 1 lemon
1 1/2 (each 200 g) Cup of whipped cream
2 TABLESPOONS instant coffee
2 TABLESPOONS Icing sugar
7-10 Tbsp Cocoa powder and icing sugar
7-10 Tbsp Mocha beans and lemon balm
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Flour
baking paper
7-10 Tbsp Cling film
250 g dried peas

Directions

1
Defrost the raspberries. Knead the flour, fat, sugar, 1 packet of vanilla sugar, egg yolk, salt and almonds with the dough hooks of the hand mixer to a smooth dough. Wrap in cling film, refrigerate for about 30 minutes.
2
Grease tartlet moulds and sprinkle with breadcrumbs. Roll out the dough on a floured work surface to a thickness of about 1/2 cm. Place the tartlet forms on the dough, cut them out and press the dough into the forms. Line with baking paper and place peas on top.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Remove baking paper and peas, turn the tartlets out of the tin, let them cool down. Melt the chocolate coating in a hot water bath and spread it into the tartlets.
4
Allow to dry. Soak gelatine in cold water. Heat raspberry jelly, add raspberries, dissolve expressed gelatine in it, add lemon juice and allow to cool. Fill the raspberry compote into moulds.
5
Spread the coffee through a sieve onto the cream, add the remaining vanillin sugar and beat until stiff. Pour into a piping bag with a large star-shaped spout and squirt onto the tartlets. Dust with cocoa and icing sugar.
6
Decorate with mocha beans and lemon balm.