Vanilla Tartlets

Ingredients

• 200 g Flour
• 50 g almonds (peeled, ground)
• 125 g butter (cold)
• 60 g sugar
• 1 egg
• 500 g crème fraîche
• 250 g crème fraîche
• 100 g sugar
• 1 egg
• 1 egg yolk
• 20 g vanilla pudding powder
• 1 vanilla bean (pulp)
• 1 lemon (unprocessed, zest)
• 3 sheets gelatin
• 50 g sugar
• 150 ml passion fruit juice
• 200 g nougat
• 100 ml whipping cream
• flour (for dusting)
• fat (for the molds)
• 1 pack dried peas or legumes for blind baking
• mint (for garnish)

Instructions

1. 1.

   Warm nougat with cream, melt, remove from heat and let cool. Quickly knead all ingredients into a smooth dough for the shortcrust pastry, refrigerate.

2. 2.

   Preheat oven to 160°C fan. Grease tartlet tins and chill. Divide dough into 6 parts, roll out round shapes, place in tins, prickle with fork several times, cover with parchment paper and fill with peas. Blind bake crusts for about 10 minutes.

3. 3.

   Whisk together all filling ingredients. Remove parchment and peas, spread filling over the crusts. Reduce oven temperature to 110°C and bake tartlets for about 30 minutes. Take out of oven and let cool.

4. 4.

   Soak gelatin in cold water. Warm juice with sugar and dissolve the drained gelatin in it. Spread the glaze evenly over the tartlets, chill.

5. 5.

   Place cooled nougat mixture in a bowl over ice water and whisk until fluffy with an electric mixer. Divide tartlets onto plates. Place dollops of nougat cream between halves and garnish with mint before serving.