Tortellini with Mixed Berries

Ingredients

• 0.5 Vanilla pod
• 250 ml milk
• 3 egg yolks
• 50 g sugar
• 150 g flour
• 50 g sugar
• 1 tsp salt
• 75 g cold butter
• 1 egg yolk
• butter (for the pan)
• flour (for dusting)
• dried legumes (for blind baking)
• 125 g red rowanberries
• 125 g red currants
• 125 g Blueberries
• 125 g black currants
• 2 tbsp sugar
• 2 tbsp vanilla sugar

Instructions

1. 1.

   Cut the vanilla pod lengthwise, scrape out the seeds and stir them into the milk; bring to a boil. Whisk the egg yolks with the sugar until creamy.

2. 2.

   Slowly pour the hot, no longer boiling milk in a thin stream into the yolk mixture while stirring; return everything to the pot. Cook over low heat, whisking constantly, until it thickens (do not let it boil). Let the vanilla custard cool slightly with occasional stirring. Remove the vanilla pod again.

3. 3.

   For the dough, mix flour, sugar and salt on a work surface. Create a well in the center. Cut the cold butter into small pieces, distribute around the well, add the egg yolk, and cut everything together with a knife until fine crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

4. 4.

   Preheat oven to 180°C (356°F) with upper and lower heat and butter the tartlet tins.

5. 5.

   Divide the dough into six parts, shape into balls and roll each slightly larger than the tins on a floured surface. Line the tins, form a rim, cut parchment paper to fit, place in tins and weight with dried legumes.

6. 6.

   Bake for 15–20 minutes. Remove the parchment and legumes and let the tartlets cool.

7. 7.

   Spread vanilla custard over the tarts and chill for 1–2 hours.

8. 8.

   Rinse the berries and pat dry (remove any excess water). Mix red and black berries separately, stir in one tablespoon of regular sugar and vanilla sugar each. Top three tartlets with black berries and three with red berries and serve.