Heart-Shaped Tartlets with Passion Fruit

Ingredients

• 400 g spelt flour
• 100 g Ground Almonds
• 170 g whole cane sugar
• Salt
• 6 egg yolks
• 1 tbsp sour cream
• 250 g cold butter
• 350 ml milk (3.5 % fat)
• 2 tbsp vanilla powder
• 2 tbsp Cornstarch
• 150 g mascarpone
• 2 passion fruits

Instructions

1. 1.

   Mix spelt flour with almonds, 120 g whole cane sugar and a pinch of salt. Sprinkle onto the work surface and make a well in the center. Add 3 egg yolks and sour cream. Cut butter into pieces and spread around the edge of the dough. With a large knife chop all ingredients coarsely. Then quickly knead with both hands into a smooth dough. If needed, add a little cold water or flour. Shape into a ball, wrap in cling film and chill in the refrigerator for about 1 hour.

2. 2.

   After chilling roll the dough out to 2–3 mm thickness on a lightly floured surface. Grease the tartlet tins if necessary. Cut heart shapes or cut out hearts and line the tins with them. Prick the bottoms several times with a fork and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes until golden brown. Remove from the oven, let cool and release from the tins.

3. 3.

   For the cream, bring milk with vanilla powder to a simmer in a saucepan over medium heat while stirring. Whisk the remaining 3 egg yolks with 50 g whole cane sugar in a bowl until creamy, then fold in the cornstarch. Slowly pour the hot, not boiling milk into the yolk mixture in a thin stream, whisking constantly. Return everything to the pan and bring to a gentle boil under constant stirring once. Let the cream cool slightly. Halve the passion fruits and scoop out the pulp with seeds. Stir the pulp into the cream, then fold in mascarpone. Fill the hearts and chill completely until set.