How many tartlets would you like to make?
These berry tartlets combine a buttery, crisp 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 crust:
-
220
g
KOMEKO KNUSPERLUST
-
120
g sugar
-
1
pinch salt
-
160
g butter
-
1
pcs egg
-
1
tbsp oil
For the filling:
-
500
ml milk
-
1
pack vanilla pudding powder
-
2
tbsp sugar
-
300
g crème fraîche
-
150
g fresh blueberries
-
150
g fresh raspberries
Preparation
1. Prepare the dough
Mix KOMEKO KNUSPERLUST with sugar and salt. Add cold butter in small pieces and knead until crumbly. Add the egg and work into a smooth dough. Wrap in cling film and refrigerate for 30 minutes.
2. Bake the crusts
Preheat the oven to 180 °C top/bottom heat. Roll out the dough thinly and cut out circles. Line greased tartlet molds with the dough and form a small rim. Bake for approx. 15 minutes until golden brown, then let cool completely.
3. Cook the pudding
Mix the vanilla pudding powder with sugar and a little cold milk until smooth. Heat the remaining milk, stir in the prepared mixture, and bring to a boil while stirring until thickened. Let simmer briefly.
4. Finish the cream
Allow the pudding to cool slightly, then mix with crème fraîche. Spread evenly over the cooled crusts and chill.
5. Top
Wash the berries, cut if desired, and top the tartlets shortly before serving.
gluten-free summer dessert
