Schmandkuechlein on Raspberry Pulp

Roll out the puff pastry to about 3 mm thick and cut out circles about 14 cm in diameter. Butter metal rings with a diameter of 8 cm. Fill in the puff pastry. Cut a piece of parchment paper a little larger than the ring, place it on the puff pastry, fill it with lentils or dried peas and bake in a heated oven at 200 °C for about 15 minutes.

Then remove the paper with the lentils or dried peas.

Mix the sour cream or crème fraiche with the powdered sugar and the juice of one lemon until smooth. Sift the starch flour and add to the sour cream mixture. Stir everything together with the egg and the egg yolk until smooth and pass through a fine sieve.

Season with vanilla pulp and grated lemon peel. Pour this mixture into the pre-baked puff pastry and bake in a heated oven at 140 °C for about 50 minutes.

Take out and cool.

Cover the tartlets with fresh raspberries and sprinkle with powdered sugar.

Arrange the sour cream tartlets with raspberry puree and raspberries.

Decorate with fresh mint.

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