Shortcrust Tartlets with Vanilla Cream and Berries
Shortcrust tartlets with vanilla cream and berries are a recipe featuring fresh ingredients from the tartlet category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 250 g butter
- 100 g sugar
- 1 pinch salt
- 1 egg
- flour for dusting
- baking paper
- dried legumes
- 400 g mixed berries (as chosen)
- 1 packet vanilla pudding powder
- 150 ml whipping cream
- powdered sugar (for dusting)
Instructions
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1.
Sift flour and sugar onto the work surface, mix with salt, and make a well in the center. Cut cold butter into small pieces, distribute around the well, add the egg to the center, pour in about 2-3 tbsp lukewarm water, and cut all ingredients together with a knife until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.
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2.
Roll out on a floured surface to about 0.5 cm thickness, cut 12 circles of roughly 10 cm diameter. Place the circles into muffin tin cups, forming a rim. Line each with baking paper and fill with legumes. Blind bake in a preheated oven at 180°C for about 10-15 minutes. Remove, discard paper and legumes, let cool, then take out of the tin.
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3.
Prepare vanilla pudding according to package instructions. Let it cool slightly, fold in whipped cream. Fill the tartlet shells, top with washed, cleaned, and dried berries as desired. Cool again and dust with powdered sugar before serving.
