Berry and Lemon Cream Tartlets
Baking and Desserts • European
Description
No chilling of the dough or cream is required, meaning the entire process of preparing the dough, cooking the cream, baking, and forming the tartlets took about 40 minutes. This recipe yields 24 tartlets, each 5 cm in diameter.
Ingredients
- Wheat Flour 15 oz
- Butter 5 oz
- Chocolate eggs 2 pieces
- Kefir 5 fl oz
- Activated Baking Soda 1 teaspoon
- Fresh Berries 10 oz
- Red Currant 5 oz
- Milk 0 qt
- Sugar 5 oz
- Potato protein 0 oz
- Citric Acid 0 oz
Step-by-Step Guide
Step 1
Chop the chilled butter and rub it into the flour, but not all of it, just 3/4 of the amount.
Step 2
Add the eggs beaten with the milk mixture and sugar.
Step 3
Knead everything well by hand, gradually adding flour so that the dough remains sticky and not dry, but no longer sticks to the hands.
Step 4
Wrap in plastic wrap and place in the freezer. It should chill for at least 30 minutes.
Step 5
Wash the berries. Spread them out on a tray to dry.
Step 6
Bring 1 liter of milk with a few tablespoons of sugar to almost boiling, then pour in two heaping tablespoons of starch dissolved in a small amount of milk. Whisk everything vigorously for about five minutes until it bubbles on low heat.
Step 7
Add the citric acid and cook for another minute. Set aside to cool.
Step 8
Take the dough out of the freezer and, pinching off pieces the size of a walnut, press them into the bottom of the molds with your fingers.
Step 9
Place the molds with the dough in a preheated oven at 430°F for about 10–12 minutes, reducing the heat to medium.
Step 10
Remove the tartlets and let them cool, just like the cream.
Step 11
After about forty minutes, pour a tablespoon of cream into each tartlet, generously sprinkle with berries, and then add a little more cream on top.
Step 12
Place in the refrigerator for a couple of hours, but the longer they sit in the cold, the tastier they become.
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