Raspberry Cream Biscuit Tartlets

Name: Raspberry Cream Biscuit Tartlets
Prep time: 20 min
Cook time: 15 min
Total time: 4 h
Yield: 6
Cuisine: German
Ingredients: 3 eggs; 90 g sugar; 90 g flour; grated lemon zest; 1 tsp lemon juice; 1 pinch baking powder; 400 g raspberries; 8 sheets red gelatin; 2 tbsp lemon juice; 40 ml raspberry liqueur; 50 g sugar; 350 ml whipping cream; powdered sugar (for dusting)

Prep: 20min

| Servings: 6 | Cook: 15min

Raspberry cream biscuit tartlets are a recipe with fresh ingredients from the tartlet category. Try this and other recipes from Spoonsparrow!

Ingredients

3 eggs
90 g sugar
90 g flour
grated lemon zest
1 tsp lemon juice
1 pinch baking powder
400 g raspberries
8 sheets red gelatin
2 tbsp lemon juice
40 ml raspberry liqueur
50 g sugar
350 ml whipping cream
powdered sugar (for dusting)

Instructions

1.
Separate the eggs for the sponge. Beat egg whites with lemon juice into stiff peaks. Gradually add sugar and continue beating until the meringue is glossy and firm. Quickly fold in yolks and sifted flour mixed with baking powder.
2.
Place on a small sheet of parchment paper or similar tin and bake in a preheated oven at 180°C fan for about 15 minutes.
3.
Remove and cool. Then take out of the tin and cut six circles with a round, tall cutter (about 8 cm diameter). Place on a tray and leave rings on the dough circles.