How many tartlets would you like to make?
These berry tartlets combine a buttery, crispy crust with a delicate vanilla cream and fresh berries. Perfect for summer parties, birthdays, or as a light dessert after a meal.
#gluten-free
#Summer
#dessert
Ingredients
For the floor:
-
220 g
KOMEKO CRUNCHY DELIGHT
-
120 g sugar
120 g sugar
-
1
Pinch of salt
-
160g butter
160g butter
-
1
pc egg
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1
tbsp oil
For the filling:
-
500 ml milk
500 ml milk
-
1
Packet of vanilla pudding powder
-
2 tablespoons of sugar
2 tablespoons of sugar
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300g Crème fraîche
300g Crème fraîche
-
150 g fresh blueberries
150 g fresh blueberries
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150g fresh raspberries
150g fresh raspberries
preparation
1. Make the dough
KOMEKO CRUNCHY DELIGHTMix with sugar and salt. Add cold butter in small pieces and knead. Add the egg and work everything into a smooth dough. Wrap in cling film and let it rest in the refrigerator for 30 minutes.
2. Bake the cake layers
Preheat the oven to 180°C (350°F). Roll out the dough thinly and cut out circles. Line greased tartlet tins with the dough, forming a small rim. Bake for about 15 minutes until golden brown, then let cool.
3. Cook the pudding
Mix the vanilla pudding powder with the sugar and stir in a little cold milk until smooth. Heat the remaining milk, stir in the prepared powder, and bring to a boil while stirring until the mixture thickens. Simmer briefly.
4. Finish the cream
Let the pudding cool slightly and mix with crème fraîche. Spread the cream evenly over the cooled cake layers and chill.
5. Provide evidence
Wash the berries, chop them into small pieces if desired, and place them on the tartlets just before serving.
gluten-free summer dessert
