User Manual

Cakes and small baked items, desserts and sweet dishes 157
Berry tartlets with sour cream glaze [Index: ]
MCRC00901833_BO_Beerentarteletts_m_Sauerrahmguss-010_F39MCRC00914927_SE_Beerentarteletts_m_Sauerrahmguss-019MCRC00903220_NF_Beerentarteletts_m_Sauerrahmguss-013_RZ1Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking
For 8 servings
Ramekins
SHORTCRUST PASTRY:
300 g flour
1 pinch salt
100 g icing sugar
200 g butter
TOPPING:
125 g fresh bilberries
125 g fresh redcurrants
GLAZE:
½ vanilla pod
200 g sour cream
1 egg
100 g sugar
IN ADDITION:
Butter for the ramekins
Per serving
483 kcal, 55 g carbs, 27 g fat, 5 g protein, 4,6 BU
PREPARATION
1. Grease the mini tart dishes well.
2. For the shortcrust pastry, add the flour, salt and icing sugar to the work surface. Cut the cold
butter into pieces and distribute at the edges. Knead into a smooth dough quickly with cold hands.
3. Divide the pastry into 8 pieces of equal size, roll out individually on a little flour and line the dishes.
Prick the pastry bases with a fork several times and chill the pastry in the refrigerator for around 45
minutes.
4. Sort the berries, rinse them briefly and let them drip dry on kitchen towel. Strip the redcurrants
from the stalks.
5. Slice the halved vanilla pod open lengthwise and scrape out the pulp. Whisk together with the
other ingredients for the glaze.
6. Distribute the berries in the dishes, pour the glaze over them and bake the tartlets as indicated.
Oven setting:
Top/bottom heating
210 °C
Baking time:
approx. 25 minutes
Compact oven setting:
Top/bottom heating
210 °C
Baking time:
approx. 25 minutes
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