Mini Berry Tartlets - Minibärtarteletter

MINI BERRY TARTLETS

Minibärtarteletter

15 tartlets

Shortcrust:

0.6 cup flour

2 tablespoons sugar

1.7 oz butter

1 egg yolk

Almond creme:

4.4 oz almond paste

1.7 oz room-tempered butter

1 beaten egg

1 tablespoon flour

1 tablespoon almond liqueur

or 3 drops bitter almond essence

Decoration:

0.6 cup whipped cream

8 raspberries

21 blueberries

lemon balm

Preheat oven to 347F.

Shortcrust:

Mix flour, sugar, butter and egg yolk in a food processor. Take up the dough onto a floured work surface and shape to a thick rectangular plate. Wrap up in plastic and leave in the fridge for about 30 minutes. Roll it out thinly and measure out circles with a diameter of about 2 inches. Make sure to use all the dough. Thumb it out in the baking tins and put them on a baking plate.

Almond creme:

Grate the almond paste and mix with soft butter, sugar, beaten egg, flour and liqueur or almond essence. Fill the pastry shells with the batter almost all the way up.

Bake the tartlets in the middle of the oven for 10 to 12 minutes until the batter has set. Gently loosen the tartlets and allow to cool on a rack.

Decorate with cream, berries and lemon balm just before serving.

Enjoy!

Bella