John Myers
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Bremen Capuchin Tartlets with Red Fruit Jelly
The perfect bremen capuchin tartlets with red fruit jelly recipe with a picture and simple step-by-step instructions.
Dough blanks
- 4 piece Eggs
- 250 g Sugar
- 5 g Salt
- 1 teaspoon Lemon juice
- 180 g Flour
- 100 g Food starch
- 8 g Baking powder
- 200 g Liquid butter
- 100 Milliliters Fruit schnapps
- 100 g Dark couverture
cream
- 1 packet Vanilla pudding
- 500 Milliliters Milk
- 3 tablespoon Sugar
- 500 g Lowfat quark
- 200 g Meringue
Red fruit jelly
- 300 g Blackberry
- 300 g Raspberry
- 50 g Sugar
- 50 g Sago
- 100 Milliliters Cherry juice
The day before
- Beat eggs, sugar, salt and lemon juice in a metal bowl with a mixer on high speed on the stove (low setting). Then remove the mixture from the stove and continue to beat until it has become lukewarm. Sieve the flour with the wheat powder and the baking powder and fold into the egg mixture. Then slowly run in the liquid fat. Pour the capuchin mixture into large muffin cups. Bake in the preheated oven at approx. 200 ° C for approx. 30 minutes. After cooling, cut the blanks into small, even turrets so that there are no more crooked ones. Now soak one side with half of the Schlehengeistes (fruit schnapps), coat the base with couverture, allow to harden, turn over, soak from the other side, wrap in cling film.
cream
- Boil vanilla pudding powder, milk and sugar in the afternoon according to the instructions for the pudding, then allow to cool. Just before serving, mix with low-fat quark to a spreadable cream and stir in 200 grams of meringue, finely chopped with a little cocoa powder.
Red grits – prepare a few hours in advance
- Let the berries and sugar simmer for 5 minutes, put in a sieve, collect the juice. Fill up the juice with cherry juice to 250 ml, simmer with the sago for ½ hour, add the berries again for 5 minutes, let cool down well.
Serving
- Before serving, coat the blanks with the vanilla quark cream, use a large, wide knife to place the meringue completely around the tartlets, lightly dust the top with cocoa. Now carefully place the tartlets on dessert plates, spread the red fruit jelly around and serve.
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