Raspberry and Blueberry Tartlets - Hallon- och blåbärstarteletter

RASPBERRY AND BLUEBERRY TARTLETS

Hallon- och blåbärstarteletter

8 tartlets

Shortcrust:

4.4 oz butter

0.4 cup powdered sugar

1.6 cup flour

1 teaspoon vanilla sugar

2 egg yolks

2 tablespoons cold water

Filling:

7 oz cream cheese

0.4 cup creme fraiche

2 tablespoons sugar

1 teaspoon vanilla sugar

Decoration:

8.8 oz raspberries

7 oz blueberries

Preheat oven to 347F.

Shortcrust:

Chop together butter, powdered sugar, flour and vanilla sugar to a crumbly mixture. Add egg yolks and cold water and quickly work to a dough. Leave in the fridge for 30 minutes. Roll out the dough and measure out circles, slightly larger than the greased and floured tartlet tins (and they should be about 3 inches in diameter) and thumb it out in the tins. Leave in the fridge for 30 minutes. Bake for about 15 minutes until nicely colored. Allow to cool.

Filling:

Beat together cream cheese, creme fraiche, sugar and vanilla sugar. Divide in the tartlet tins and decorate with berries.

Enjoy!

Bella