Short pastry tartlets with cream cheese

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead flour, butter, egg, 75 g sugar, vanillin sugar, cocoa and salt to a smooth dough. If necessary, add 1-2 tablespoons of cold water. Wrap dough in cling film and chill for about 1 hour. Mix the jelly in a small cooking pot with 200 ml cold water and let it swell for 5 minutes. Add 100 g sugar and heat it up while stirring until everything is dissolved (do not let it boil!). Remove the pot from the stove and stir in 200 ml cold water.

2. 2

   Let half of the jelly cool down. Pour the rest of the jelly into a shallow bowl and let it set. Divide the short pastry into eight pieces. Grease 8 tartlet moulds (10 cm Ø) and sprinkle with breadcrumbs. Press the dough into the tartlet moulds and prick them several times. Place on a baking tray and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove, turn out on a cake rack and let it cool down. Stir cream cheese with 30 g sugar until creamy. Stir the cold but still liquid jelly into the cream cheese, chill until the cream starts to gel. Whip cream until stiff and fold into the cream. Pour the cream onto the cakelets and leave to set for 1 hour. Wash the peaches, dab dry, cut in half and remove the stone.

3. 3

   Stir cream cheese with 30 g sugar until creamy. Stir the cold but still liquid jelly into the cream cheese, chill until the cream starts to gel. Whip cream until stiff and fold into the cream. Pour the cream onto the cakelets and leave to set for 1 hour. Wash the peaches, dab dry, cut in half and remove the stone. Cut the peaches into thin slices and cover the tartlets with them. Cut out small leaves from the jellied jelly. Decorate the tartlets with the leaves and lemon balm

4. 4

   waiting time approx. 2 1/4 hours

Nutrition Facts

KCAL
550 kcal

CARBS
58 g

FATS
31 g

PROTEINS
8 g