Cream Tartlets with Blackberries

0
Average: 0 (0 votes)
(0 votes)
Cream Tartlets with Blackberries
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
669
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories669 kcal(32 %)
Protein10.5 g(11 %)
Fat34.3 g(30 %)
Carbohydrates79 g(53 %)

Ingredients

for
8
For the crusts
300 grams Pastry flour
1 pinch salt
100 grams sugar
200 grams cold butter (cut into pieces)
1 medium egg
For the filling
500 milliliters milk
1 Vanilla bean
6 egg yolks
80 grams sugar
40 grams cornstarch
125 milliliters Whipped cream
For the topping
500 grams Blackberry
225 grams Wild berry (jelly)
How healthy are the main ingredients?
BlackberryWhipped creamsugarsugarsaltegg

Preparation steps

1.

For the crusts, knead flour, salt, sugar, butter and egg to a smooth dough. Wrap dough in plastic wrap and refrigerate for about 1 hour.

2.

For the filling, halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Mix vanilla bean, vanilla seeds and 420 ml (approximately 1 5/8 cup) milk in a saucepan and heat slowly.

3.

Mix remaining milk, egg yolks, sugar and cornstarch. Remove vanilla bean from milk. Stir egg yolk mixture into milk and simmer for about 5 minutes, stirring occasionally. Transfer filling mixture to a bowl and let cool, stirring occasionally.

4.

Beat cream until stiff and fold into filling mixture.

5.

Grease a 6-well tartlet tin. Roll out dough 2-3 mm thick (approximately 1/8 inch thick) on a lightly floured surface. Cut dough to fit wells of prepared tartlet tin and trim as necessary.

6.

Pierce dough several times with a fork. Bake crusts in oven preheated to 200°C (fan: 180°C, gas mark 3)(approximately 400°F) for 15-20 minutes. Let crusts cool on a wire rack.

7.

For the topping, rinse blackberries. Heat berry jelly. Spoon filling into tartlet crusts. Arrange blackberries over filling and drizzle with berry jelly. Serve tartles with vanilla ice cream and garnish with bay leaves if desired.