Blueberry tartlets by Sarah

Ingredients for 10 servings:

• 250 g flour
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 eggs
• 125 g butter
• 275 g blueberries
• 275 g raspberries
• 150 g whipped cream
• 1 lemon(s), grated peel and juice
• 150 g jelly, raspberry
• 1 tbsp powdered sugar
• Lemon peel, for decoration
• Fat, for the molds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix flour, 75g sugar, vanilla sugar, and salt. Add 1 egg and small pieces of butter. Knead with the dough hook of a hand mixer until a smooth dough forms. Cover and chill for about 30 minutes. Grease ramekins (approx. 75ml; top 9.5cm, bottom 7cm diameter). Carefully wash, sort, and drain 75g each of blueberries and raspberries. Mix together 2 eggs, 40g sugar, cream, lemon zest, and lemon juice. Stir in berries. Roll out the dough on a floured surface. Cut out circles (approx. 10cm diameter), line the ramekins, press down, and pierce several times with a fork. Place the ramekins on a baking sheet. Spread the berry cream into the ramekins. Bake in a preheated oven (electric oven: 200°C, fan oven: 175°C, gas mark 3) on the bottom rack for 25-30 minutes. Allow to cool. Carefully remove the tartlets from the baking trays. Allow to cool. Wash, sort, and drain 200g each of raspberries and blueberries. Distribute the berries among the tartlets. Gently warm the jelly and stir until smooth. Spread over the berries with a tablespoon and allow to dry. Dust the edges with powdered sugar. Serve the tartlets decorated with lemon zest.