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🍰 Berry Tartlets with Vanilla Cream

485 kcal · 30 min · 4 servings

Ingredients

• 0.5 vanilla pod
• 250 ml milk
• 3 egg yolks
• 50 g sugar
• 150 g flour
• 50 g sugar
• 1 pinch salt
• 75 g cold butter
• 1 egg yolk
• butter (for the pan)
• flour (for working)
• dried beans (for blind baking)
• 125 g red currants
• 125 g red currants
• 125 g blueberries
• 125 g blackcurrants
• 2 tbsp sugar
• 2 tbsp vanilla sugar

Instructions

1. 1. Slice the vanilla pod lengthwise.
2. 2. Scrape out the vanilla seeds.
3. 3. Add the vanilla seeds and the empty pod to the milk.
4. 4. Bring the milk to a boil.
5. 5. Beat the egg yolks with the sugar in a bowl until creamy.
6. 6. Remove the hot milk from the heat.
7. 7. Slowly stir the hot milk into the egg yolk mixture in a thin stream.
8. 8. Pour the entire mixture back into the pot.
9. 9. Heat the cream over low heat while stirring constantly until it comes to a boil once.
10. 10. Let the vanilla cream cool down while stirring occasionally.
11. 11. Remove the vanilla pod from the cream.
12. 12. Mix flour, sugar, and salt in a bowl.
13. 13. Pour the flour mixture onto your work surface.
14. 14. Make a well in the center of the flour.
15. 15. Cut the cold butter into small pieces.
16. 16. Distribute the butter pieces around the well.
17. 17. Place the egg yolk in the well.
18. 18. Chop all ingredients with a knife until small crumbs form.
19. 19. Knead the crumbs quickly into a dough with your hands.
20. 20. Shape the dough into a ball.
21. 21. Wrap the dough ball in cling film.
22. 22. Let the dough rest in the refrigerator for about 30 minutes.
23. 23. Preheat the oven to 180 degrees Celsius with top and bottom heat.
24. 24. Grease the tartlet molds with butter.
25. 25. Divide the dough into six equal parts.
26. 26. Shape each part into a ball.
27. 27. Dust the work surface with flour.
28. 28. Roll out each dough ball slightly larger than the molds.
29. 29. Place the dough circles into the molds.
30. 30. Press a rim along the edges of the molds.
31. 31. Cut baking paper into fitting pieces.
32. 32. Place the baking paper into the molds.
33. 33. Fill the molds with legumes as pie weights.
34. 34. Bake the tartlets in the oven for 15 to 20 minutes.
35. 35. Remove the baking paper and the legumes.
36. 36. Let the tartlets cool down completely.
37. 37. Spread the vanilla cream over the cooled tartlets.
38. 38. Place the tartlets in the refrigerator for 1 to 2 hours.
39. 39. Rinse the berries under running water.
40. 40. Pat the berries dry.
41. 41. Remove the berries from the stems if necessary.
42. 42. Mix the red berries separately from the black berries.
43. 43. Add one tablespoon of regular sugar and vanilla sugar to the red berries.
44. 44. Add one tablespoon of regular sugar and vanilla sugar to the black berries.
45. 45. Top three tartlets with the black berries.
46. 46. Top the remaining three tartlets with the red berries.
47. 47. Serve the tartlets.

Nutrition per serving

• kcal: 485
• Protein: 6 g · Fett/Fat: 19 g · Carbs: 72 g