Small berry tartlets

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate egg, chill egg white. Put flour, butter in flakes, salt, 50 g sugar and egg yolk in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Select the berries, wash and drain well. Wash the lemon and grate dry. Grate half of the lemon peel, halve the lemon and squeeze 1 half. Stir jelly with the starch until smooth. Stir in blueberries, blackberries, lemon juice and zest

3. 3

   Roll out the dough thinly on a floured work surface. Cut out 4 circles (each approx. 12 cm Ø), knead the dough and roll out. Grease 4 tartlet moulds with lift-off base (each approx. 10 cm Ø), dust with flour and line with dough circles. Add the berry filling and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.

4. 4

   In the meantime, beat the egg whites with the whisks of the hand mixer until stiff. Slowly pour in 50 g sugar. Fold the grated coconut into the beaten egg white. Pour the macaroon mixture into a piping bag with a medium perforated spout. Pour a macaroon tuff in the middle of each of the still hot tartlets. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 10 minutes, remove from oven and let cool off. Carefully remove the tartelettes from the tartlets

5. 5

   Waiting time approx. 50 minutes

Nutrition Facts

KCAL
600 kcal

CARBS
73 g

FATS
31 g

PROTEINS
7 g