Small fruit tarts

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 100 g white chocolate
  • 4 Eggs (size M)
  • 100 g soft butter
  • 100 g + 2 tablespoons sugar
  • 100 g Flour
  • 1 coated Tsp Baking Powder
  • 25 g Icing sugar
  • 1 pinch Salt
  • 40 g crushed pistachio kernels
  • 350 g Raspberries
  • 1 package red glaze
  • 7-10 Tbsp possibly ground pistachio kernels
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Chop the chocolate and melt it in a warm water bath. Let it cool down. In the meantime, separate the eggs. Stir butter and chocolate until thick and creamy. Stir in egg yolk and 100 g sugar bit by bit. Mix flour and baking powder, sieve onto the mixture and fold in carefully.

  2. 2

    Beat the egg whites until stiff, adding icing sugar and salt. Stir in 1/3 of the egg whites. Fold in the rest. Add the pistachios and stir in briefly. Fill the dough into a greased springform pan (24 x 24 cm) with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Take the cake out of the oven and let it cool down on a cake rack. In the meantime, sort out the raspberries. Cut out 12 hearts (6 x 6 cm) from the dough. Mix the cake glaze and 2 tablespoons of sugar. Gradually stir in 250 ml cold water. Boil up the liquid while stirring.

  3. 3

    In the meantime, sort out the raspberries. Cut out 12 hearts (6 x 6 cm) from the dough. Mix the cake glaze and 2 tablespoons of sugar. Gradually stir in 250 ml cold water. Boil up the liquid while stirring. Cover hearts with raspberries and sprinkle with cake glaze. Let dry for 10 minutes. Sprinkle with ground pistachios if necessary

Nutrition Facts

KCAL
250 kcal
CARBS
26 g
FATS
14 g
PROTEINS
5 g

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