🍽️ Crispy Cherry & Redcurrant Tartlets

Name: Crispy Cherry & Redcurrant Tartlets
Total time: 30 min
Yield: 4 servings
Ingredients: 175 g powdered sugar; 90 g wheat flour Type 405; 50 g blanched ground almond kernels; 4 egg whites; 110 g butter; 10 ml gin; 1 tsp honey; 150 g red currants (fresh or frozen); 150 sweet cherries; 1 tbsp vanilla pudding powder; powdered sugar (or coarse sugar for sprinkling); muffin tins or muffin baking tray (and paper liners)

412 kcal · 30 min · 4 servings

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Ingredients

175 g powdered sugar
90 g wheat flour Type 405
50 g blanched ground almond kernels
4 egg whites
110 g butter
10 ml gin
1 tsp honey
150 g red currants (fresh or frozen)
150 sweet cherries
1 tbsp vanilla pudding powder
powdered sugar (or coarse sugar for sprinkling)
muffin tins or muffin baking tray (and paper liners)

Instructions

1. Sift the powdered sugar into a bowl.
2. Mix the sifted sugar with the flour and the ground almonds.
3. Stir the egg whites into the flour mixture until a smooth batter forms.
4. Cover the bowl and place it in the refrigerator overnight.
5. Take the batter out of the refrigerator about an hour before baking so it reaches room temperature.
6. Preheat the oven to 210 degrees Celsius conventional heat (or 190 degrees Celsius fan-forced).
7. Melt a little butter in a small saucepan.
8. Grease the molds thinly with the melted butter.
9. Continue to melt the remaining butter over medium heat.
10. Boil the butter until it turns golden brown and smells nutty.
11. Place the pot immediately into a bowl of cold water to stop further browning.
12. Let the brown butter cool down to body temperature.
13. Stir gin and honey into the cooled butter.
14. Pour the butter mixture through a fine sieve to remove solid particles.
15. Pour the butter mixture in a thin stream into the egg white batter.
16. Slowly stir the butter in with a whisk.
17. Add only as much butter as the batter can absorb before stirring further.
18. Fill the prepared molds with the finished batter using a spoon.
19. Wash the redcurrants thoroughly.
20. Pat the redcurrants dry.
21. Strip the redcurrants from their stems.
22. Mix the redcurrants with the vanilla pudding powder.
23. Wash the cherries.
24. Pat the cherries dry.
25. Pit the cherries.
26. Top the filled tartlets with the redcurrants and the cherries.
27. Sprinkle powdered sugar or pearl sugar over the fruit.
28. Place the molds on the middle rack in the preheated oven.
29. Bake the tartlets for about 10 minutes until they are golden yellow.
30. Release the tartlets from the molds immediately.
31. Let them cool on a wire rack.
32. Enjoy the tartlets best when they are fresh.

Nutrition per serving

kcal: 412
Protein: 6 g · Fett/Fat: 16 g · Carbs: 60 g