Raspberry and Curd Tartlet




Rating: 3.44 / 5.00 (59 Votes)


Total time: 1 hour

Servings: 10.0 (servings)

Ingredients:





For the sponge dough:





For the filling:








Instructions:

For the raspberry and toffee tartlets, beat the eggs and powdered sugar until fluffy, then stir in the flour. Spread the dough on a baking tray lined with baking paper and bake at 190°C for approx. 12 minutes.

When cooled, cut out cupcakes. Place each tartlet in a dessert ring and line with baking paper. Mix curd cheese, powdered sugar, vanilla sugar and lemon juice. Whip the cream until stiff.

Soak gelatin in cold water and dissolve in 1 tablespoon hot water. Stir into curd mixture. Fold in whipped cream. Pour the curd mixture into the tartlets. Place tartlets in refrigerator for 2 hours.

Puree raspberries and add powdered sugar. Soak gelatin in cold water. Heat 1 tablespoon of raspberry puree and dissolve the gelatin in it. Stir into the raspberry mixture. Spread raspberry mixture on top of curd mixture and refrigerate for a few hours.

Remove the dessert rings and paper strips and serve the raspberry and curd tartlets.

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