Berry Tartlet




Rating: 3.48 / 5.00 (42 Votes)


Total time: 1 hour

Servings: 15.0 (servings)

For the floor:









For the berry cream:








For decoration:




Instructions:

For the berry tartlets, beat eggs with sugar and oil until very foamy, fold in sour cream, nuts and flour mixed with baking powder. Preheat the oven to 180 degrees.

Line the baking tray with baking paper, put the dough on it and bake for about 25 minutes. Let cool slightly, remove baking paper and let cool. Cut out circles in the size that they fit into the pastry baking cups and lay them out as a base.

For the berry cream, puree berries with a stand mixer (add some berry syrup if using fresh berries). Whip the cream until stiff. Stir the uncooled QimiQ until smooth. Soak the gelatine in water.

Heat the lemon juice, dissolve the gelatine in it and mix with the berry purée. Mix QimiQ with berry puree and sugar. Fold in whipped cream and chill until the cream thickens slightly.

Pour the cream onto the cake base and chill. Chill the remaining cream again for approx. 1 hour. Then place the cream in a pastry bag and pipe onto the cupcakes.

Decorate with sugar sprinkles and raspberries and chill overnight.

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