Blackberry Tartlets
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 pinch salt
- 3 Tbsps sugar
- 1 tsp Vanilla sugar
- 1 egg yolk
- 100 grams cold butter
- butter (for the mold)
- dried Legume (for blind baking)
- For filling
- 250 grams Blackberry
- ½ raw lemon (Juice and zest)
- 150 grams sugar
- 1 sprig mint
- 200 grams Ricotta cheese
Preparation steps
For the dough: mix the flour with the salt, sugar and vanilla sugar. Add the egg yolks, then add butter in small pieces and use your hands to mix everything together until crumbly. Quickly knead to a smooth dough and in wrap in plastic wrap. Let sit for about 1 hour in the refrigerator.
Grease the tart ramekins. Preheat the oven to 180°C (approximately 350°F).
Roll out the dough to be slightly larger than the ramekins, insert into the ramekins and form a crust around the edge. Cut parchment paper to fit on the dough, then place the dried beans on top and bake in the oven for about 20 minutes. Remove from the oven, then remove the paper and legumes, allow the tart base to cool, then carefully remove from the ramekins and let cool completely on a wire rack.
Rinse and dry the blackberries. Finely crush about half in a saucepan with the lemon juice. Stir in the sugar and bring to a boil. Mix in the whole blackberries, then pour the filling into a bowl and let cool.
Rinse the mint, shake dry, pluck off the leaves and chop finely. Stir in the ricotta and lemon zest and spread on the cake base. Spread the blackberry mixture on top and serve.
