Lemon and Blackberry Mini Tarts
5,4 / 10
ready in 3 h. 5 min.
- For the filling
- 3 sheets white gelatin
- 1 cup Fruit Buttermilk (lemon)
- 2 Tbsps powdered sugar (according to taste)
- ⅔ cup cream
Can be frozen.
Put the flour in a heap on a work surface. Mix with the sugar and salt and make a well in the middle of the flour. Cut the cold butter into small pieces and scatter around the well. Break an egg into the middle and add approximately 3 tbsp lukewarm water. Then chop all the ingredients with a knife until they resemble breadcrumbs. Quickly combine to a dough with your hands, form into a ball, wrap in clingfilm and chill for about 30 minutes.
Roll the pastry out thinly between 2 sheets of baking parchment and use to line the greased tart tins. Line with parchment weighed down with dried beans and bake in a preheated oven (180°C) for 20–25 minutes until golden brown. Take out of the oven, remove the beans and baking parchment and leave to cool.
Soak the gelatine in cold water. Mix the fruit buttermilk or yoghurt with the icing sugar. Put the gelatine dripping wet into a small pan and dissolve over a low heat. Stir in approximately 3 tbsp of the yoghurt, then stir the gelatine mixture into the rest of the yoghurt. Chill until the mixture begins to set.
Then whip the cream until stiff and fold into the setting yoghurt. Divide the mixture between the tart cases, smooth the top and put into the refrigerator for about 2 hours.
To serve, garnish with a few raspberries, drizzle with blackberry juice and sprinkle with icing sugar.