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🍽️ Sunny Peach and Berry Tartlets with Cream

395 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Pour the flour onto a clean work surface.
  2. 2. Mix the flour with the sugar and the salt.
  3. 3. Press a small indentation into the center of the flour mound.
  4. 4. Cut the cold butter into small cubes.
  5. 5. Arrange the butter cubes around the indentation.
  6. 6. Place the egg in the center of the indentation.
  7. 7. Add about 30 milliliters of lukewarm water.
  8. 8. Chop everything with a knife until small crumbs form.
  9. 9. Quickly knead the crumbs into a smooth dough using your hands.
  10. 10. Form the dough into a ball.
  11. 11. Wrap the dough ball in plastic wrap.
  12. 12. Place the wrap in the refrigerator for about 30 minutes.
  13. 13. Slice the vanilla pod lengthwise.
  14. 14. Scrape out the tiny seeds (the pulp) using a knife.
  15. 15. Add the seeds and the empty pod to the milk.
  16. 16. Bring the milk to a boil.
  17. 17. Take the egg yolks and sugar into a bowl.
  18. 18. Beat the mixture with a mixer or whisk until it is creamy and pale.
  19. 19. Stir in the flour until evenly distributed.
  20. 20. Pour the hot milk slowly into the egg yolk mixture while stirring constantly.
  21. 21. Pour everything back into the pot.
  22. 22. Remove the vanilla pod.
  23. 23. Heat the cream over low heat while stirring constantly.
  24. 24. Bring the cream to a brief boil once.
  25. 25. Strain the vanilla cream through a fine sieve into a clean bowl.
  26. 26. Let the cream cool down.
  27. 27. Sprinkle a thin layer of sugar over the surface of the cooled cream.
  28. 28. Place two sheets of baking paper on top of each other.
  29. 29. Roll the dough thinly between the papers.
  30. 30. Grease the small baking molds.
  31. 31. Line the molds with the dough circles.
  32. 32. Preheat the oven to 180 degrees.
  33. 33. Bake the tartlets in the preheated oven for about 30 minutes.
  34. 34. Remove the tartlets when they are golden yellow.
  35. 35. Let the tartlets cool.
  36. 36. Carefully release the tartlets from the molds.
  37. 37. Place the tartlets on a rack.
  38. 38. Let the tartlets cool completely.
  39. 39. Drain the peaches.
  40. 40. Cut the peaches into thin slices.
  41. 41. Wash the strawberries.
  42. 42. Remove the green leaves from the strawberries.
  43. 43. Cut the strawberries in half.
  44. 44. Whip the cream until stiff and firm.
  45. 45. Place a spoonful of vanilla cream on each cooled tartlet.
  46. 46. Arrange the peach slices on the cream.
  47. 47. Add a dollop of whipped cream on top.
  48. 48. Garnish the tartlets with the halved strawberries.
  49. 49. Garnish the tartlets with fresh mint leaves.

Nutrition per serving