X-Mas-Portionspie (gingerbread tartlet with cherry compote and egg white cream)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the compote, wash the lemon hot, grate dry and finely grate one half of the peel. Halve the lemon and squeeze 2 tbsp. juice. Use the rest of the lemon for other purposes. Boil 50 ml cherry nectar, vanillin sugar, 40 g sugar and lemon peel in a pot until the sugar has dissolved. Add the cherries. Stir the starch with the remaining nectar until smooth and add to the cherries while stirring. Bring to the boil and simmer for about 1 minute. Fill the compote into a bowl and let it cool down.

2. 2

   In the meantime, put the biscuits in a freezer bag and crumble them finely with a rolling pin or the bottom of a saucepan. Melt butter in a small pot, add cookie crumbs and mix well. Cut 8 approx. 18 cm long and 1 cm wide strips from baking paper. Place the strips crosswise in 4 tartlets with smooth edges (approx. 10 cm Ø). Spread the crumb mixture in the tartlets as a base and press down a rim of about 1 cm high. Chill for about 20 minutes.

3. 3

   In the meantime, whisk the egg whites with 175 g sugar and lemon juice in a bowl over a hot water bath with the whisks of the hand mixer for approx. 5 minutes. Remove bowl from water bath and continue beating until the mixture has cooled down. Paint food paste as long strips with a brush in a disposable piping bag. Pour in the beaten egg white and cut off the tip of the piping bag to make a hole 1-1.5 cm in diameter.

4. 4

   Lift the bases out of the tins using the baking paper strips, remove the strips. Spread the compote into the tartlets. Spray egg whites as tuffs close together. Chill the tartlets for about 10 minutes and arrange on plates.

Nutrition Facts

KCAL
740 kcal

CARBS
102 g

FATS
33 g

PROTEINS
7 g