Mini Tartlets with Shortcrust Pastry, Cream Cheese, and Berries
Baking and Desserts • French
Description
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Ingredients
- Butter 10 oz
- Farm fresh eggs 2 pieces
- Wheat Flour 20 oz
- Baking Powder 1 teaspoon
- Dry Curd 5 oz
- Sugar 10 oz
- Egg white 5 pieces
- Vanilla extract 0 fl oz
- Meyer Lemon Juice ½ teaspoon
- 33% Cream 10 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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