Short pastry tartlets with cream cheese cream and peaches

Name: Short pastry tartlets with cream cheese cream and peaches
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 250 g Flour; 125 g Butter; 145 g Sugar; 1 egg (size M); 7-10 Tbsp Salt; 4 sheets Gelatine; 400 g Cream cheese with buttermilk (8% fat absolute); 7-10 Tbsp scraped pulp from 1 vanilla pod; 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Whipped cream; 1 package Vanillin sugar; 4-5 Peaches; 2 TABLESPOONS Lemon juice; 3 TABLESPOONS Apricot Jam; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

250 g Flour
125 g Butter
145 g Sugar
1 egg (size M)
7-10 Tbsp Salt
4 sheets Gelatine
400 g Cream cheese with buttermilk (8% fat absolute)
7-10 Tbsp scraped pulp from 1 vanilla pod
7-10 Tbsp grated rind of 1 untreated lemon
150 g Whipped cream
1 package Vanillin sugar
4-5 Peaches
2 TABLESPOONS Lemon juice
3 TABLESPOONS Apricot Jam
7-10 Tbsp Grease

Directions

1
Put flour, butter in pieces, 75 g sugar, egg, salt and 4-5 tablespoons of water into a mixing bowl and knead first with the dough hooks of the hand mixer. Then work into a smooth dough with cool hands. Cover and leave to rest in the refrigerator for approx. 30 minutes. Grease 6 cake tins (approx. 12 cm Ø). Divide the dough into 6 equally sized pieces and roll out each of them in the size of the moulds on a lightly floured work surface. Line the moulds with the dough.
2
Prick several times with a fork. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Remove and let cool on a cake rack. In the meantime soak the gelatine in cold water. Mix cream cheese, vanilla pulp, 60 g sugar and lemon peel. Squeeze the gelatine and dissolve at low heat. Stir 3 tablespoons of cream cheese into the gelatine, stir into the remaining cream cheese and chill. In the meantime, whip the cream until stiff and allow the vanillin sugar to trickle in. As soon as the Frisck cheese cream begins to gel, fold in the cream. Lift the cakelets out of the moulds. Spread the cream-cheese-cream mixture over the cakelets and chill for about 30 minutes. In the meantime, put the peaches in boiling water for 30 seconds, take them out, quench them and skin them with a sharp knife.
3
In the meantime, whip the cream until stiff and allow the vanillin sugar to trickle in. As soon as the Frisck cheese cream begins to gel, fold in the cream. Lift the cakelets out of the moulds. Spread the cream-cheese-cream mixture over the cakelets and chill for about 30 minutes. In the meantime, put the peaches in boiling water for 30 seconds, take them out, quench them and skin them with a sharp knife. Cut peaches from the stone into slices and sprinkle with lemon juice. Spread the peach slices on the tartlets. Pass the jam through a sieve, brush the peach slices with it
4
waiting time approx. 1 1/2 hours