Short pastry tartlets with yoghurt cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 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. Let it rest in the refrigerator for about 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. 2

   Prick several times with a fork and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Remove and let cool on a rack. In the meantime soak the gelatine in cold water. Strip currants (except for 3 panicles for decoration) from the panicles with a fork. Wash the currants and dab dry. Finely puree the yoghurt and half of the currants. Set the remaining currants and panicles aside. Stir icing sugar into the yoghurt mixture. Squeeze out the gelatine and dissolve at low heat. Stir 3 tablespoons of yoghurt into the gelatine, stir into the remaining yoghurt and chill. In the meantime, whip the cream until stiff and allow the vanillin sugar to trickle in.

3. 3

   Set the remaining currants and panicles aside. Stir icing sugar into the yoghurt mixture. Squeeze out the gelatine and dissolve at low heat. Stir 3 tablespoons of yoghurt into the gelatine, stir into the remaining yoghurt and chill. In the meantime, whip the cream until stiff and allow the vanillin sugar to trickle in. As soon as the yoghurt starts to gel, fold in the cream. Lift the cakelets out of the moulds. Spread the yoghurt and cream mixture over the cakelets and chill for approx. 30 minutes. In the meantime, moisten 3 redcurrant panicles and turn them over in 3 tablespoons of sugar, set aside. Spread the rest of the redcurrants on the tartlets. Arrange the tartlets on a plate and decorate with the sugared redcurrant panicles and lemon balm

4. 4

   As soon as the yoghurt starts to gel, fold in the cream. Lift the cakelets out of the moulds. Spread the yoghurt and cream mixture over the cakelets and chill for approx. 30 minutes. In the meantime, moisten 3 redcurrant panicles and turn them over in 3 tablespoons of sugar, set aside. Spread the rest of the redcurrants on the tartlets. Arrange the tartlets on a plate and decorate with the sugared redcurrant panicles and lemon balm

Nutrition Facts

KCAL
540 kcal

CARBS
62 g

FATS
27 g

PROTEINS
12 g