Ingredients // Berries

Almond tartlets with raspberries and white chocolate

  • flour - 175 Gram
  • butter - 100 grams (75 on the test, 25 cream)
  • egg yolk - 1 Each
  • ground almonds - 65 Grams
  • salt - -The taste
  • white chocolate - 200 grams
  • fatty cream - 100 milliliters
  • frozen raspberries - 250 grams of powdered gelatin
  • - 2 tbsp.spoon

Put thawed raspberries.Mix the flour and almonds.Add the egg yolks, butter, salt, stir and knead the dough.Knead the dough for a long time, otherwise it will lose its sandy consistency.If you think that the dough is obtained dryish, add a couple tablespoons of cold water.Wrap dough in foil and cool in the refrigerator for 30 minutes.When the dough is ready, divide it into 8 pieces and roll out into thin layers.We spread layers into molds and carefully distribute it around the edges.If you have a ribbed edge of the molds, then thicken the batter a little at the edges, so that during baking the dough has not lost the desired thickness.Preheat oven to 180 degrees.We make a few holes in the bottom of the dough w

ith a fork.Bake for 20 minutes, to a solid and golden.Now make the filling.Break the chocolate into pieces.We bring the cream to a boil, add the chocolate, butter and stirred vigorously to dissolve all lumps.Kneads defrosted raspberry puree to the state.Then grind it through a sieve and add the gelatin.Raspberries should be thick, but still dripping from a spoon.When the tarts are ready, spread them raspberries (half tartlets) and pour the chocolate mixture.Put the tarts in the fridge for an hour or two - until thick chocolate.Bon Appetit!

Servings: 4

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