Short pastry tartlet with raspberry sour cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the short pastry, put flour, butter in flakes, sugar, salt, vanillin sugar, baking powder and egg into a mixing bowl and work through with the dough hooks of the hand mixer. Then knead quickly with cool hands to a smooth dough. Form into a roll (approx. 15 cm long) and cover and leave in a cool place for approx. 30 minutes. Grease 7 cake tins (12 cm Ø). Cut the dough into 7 slices.

2. 2

   Press one slice into each greased cake tin. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 25 minutes. Remove from the oven, allow to cool slightly, turn out of the tartlets and let them cool down on a grid. Let the raspberries thaw for 10-15 minutes. In the meantime, melt the chocolate in a water bath. Spread the tartlets with it. Let the chocolate set. For the topping, mix vanilla sugar and cream thickener. Put the sour cream and cream in a bowl, whisk with the whisk of the hand mixer, pour in the cream firming mixture and beat until stiff. Fold in raspberries.

3. 3

   Spread the tartlets with it. Let the chocolate set. For the topping, mix vanilla sugar and cream thickener. Put the sour cream and cream in a bowl, whisk with the whisk of the hand mixer, pour in the cream firming mixture and beat until stiff. Fold in raspberries. Spread the raspberry sour cream into the tartlets. Sprinkle with pistachios and serve decorated as desired with mint leaves and raspberries

4. 4

   Cutlery: Carl Mertens

Nutrition Facts

KCAL
760 kcal

CARBS
65 g

FATS
51 g

PROTEINS
9 g