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🍽️ Crispy Shortcrust Tartlets with Creamy Vanilla Raspberry Filling

181 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 50 g sugar
• 1 pinch salt
• 1 egg
• 100 g butter
• 0.5 packet vanilla pudding powder (1 packet for 500 ml liquid)
• 250 ml milk
• 2 tbsp sugar
• powdered sugar (for dusting)
• flour (for the work surface)
• butter (for the molds)
• 12 large, ripe blackberries
• mint (for garnishing)

Instructions

1. 1. Mix the flour with the sugar and a pinch of salt in a bowl.
2. 2. Pile the flour mixture onto a clean work surface.
3. 3. Press a well into the center of the flour mixture.
4. 4. Crack the egg directly into the well.
5. 5. Distribute the butter in small pieces around the egg.
6. 6. Work the ingredients quickly into a smooth dough using your hands.
7. 7. Shape the dough into a ball.
8. 8. Wrap the dough ball in cling film.
9. 9. Store the dough in the refrigerator for 30 minutes.
10. 10. Stir the pudding powder with 3 tablespoons of milk until smooth.
11. 11. Bring the remaining milk together with the sugar to a boil in a saucepan.
12. 12. Stir the prepared pudding mixture into the hot milk.
13. 13. Allow the mixture to thicken while stirring.
14. 14. Remove the saucepan from the heat.
15. 15. Pour the pudding into a bowl.
16. 16. Dust the pudding with powdered sugar.
17. 17. Allow the pudding to cool down completely.
18. 18. Whip the cream until stiff.
19. 19. Fold the whipped cream into the cooled pudding.
20. 20. Preheat the oven to 180 degrees Celsius with top and bottom heat.
21. 21. Sprinkle some flour onto the work surface.
22. 22. Roll out the dough thinly.
23. 23. Cut out 12 circles with a diameter of about 4 to 5 centimeters.
24. 24. Butter the mini tartlet molds.
25. 25. Place the dough circles into the molds.
26. 26. Press the dough firmly into the shape.
27. 27. Bake the tartlets in the preheated oven for about 12 minutes.
28. 28. Remove the tartlets from the oven.
29. 29. Allow the tartlets to cool down completely.
30. 30. Carefully release the tartlets from the molds.
31. 31. Wash the raspberries thoroughly.
32. 32. Remove any stems or leaves (clean).
33. 33. Pat the raspberries dry.
34. 34. Fill the cooled tartlets with the pudding cream.
35. 35. Garnish each tartlet with a fresh raspberry.
36. 36. Decorate the tartlets additionally with mint leaves.
37. 37. Serve the tartlets immediately.

Nutrition per serving

• kcal: 181
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 22 g