Mini Tartlets with Shortcrust Pastry, Cream Cheese, and Berries
Baking and Desserts | French cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
12
Description
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Ingredients
- Butter - 8.8 oz
- Farm fresh eggs - 2 pieces
- Wheat Flour - 17.6 oz
- Baking Powder - 1 teaspoon
- Dry Curd - 5.3 oz
- Sugar - 8.8 oz
- Egg white - 5 pieces
- Vanilla extract - 0 fl oz
- Meyer Lemon Juice - ½ teaspoon
- 33% Cream - 12 fl oz
- Gelatin - 1 piece
Step by Step guide
Step 1
For the dough: Beat 250 grams of butter with 250 grams of sugar until creamy, add 2 eggs while continuing to beat. Then add 500 grams of flour and 5 grams of baking powder.
Step 2
Chill in the refrigerator, roll out to a thickness of 3 mm, and bake in molds, pricking the dough beforehand.
Step 3
For the cream cheese filling: Beat 150 grams of dry cottage cheese with 150 grams of sugar until smooth and creamy, add 5 egg yolks while continuing to beat, then add 5 grams of liquid vanilla and half a teaspoon of lemon juice.
Step 4
In a separate bowl, whip 350 grams of cream and fold it into the mixture gently.
Step 5
Finally, add the gelatin and mix gently again (* soak 1 sheet of gelatin in cold water, squeeze out excess water, and heat until fully dissolved in the microwave).
Step 6
Fill the baked tartlets with the cream (* chill), decorate with berries, and pour over with prepared cake jelly.
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