Colorful mini tarts with grapes

Ingredients for 1 servings:

• 200 g spelt flour type 630
• 1 tbsp baking cocoa
• 1 pinch of salt
• 125 g butter, soft
• 1 egg(s)
• 60 g sugar
• 200 ml buttermilk
• 50 ml cream
• 1 tbsp sugar (tonka sugar)
• 2 sheets of white gelatin
• 300 g grapes or blueberries
• 80 g dark chocolate coating
• 2 tbsp sprinkles
• Fat and flour for the molds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Instead of grapes, blueberries are also a wonderful alternative, about 6 tarts

First, grease the tins and dust with flour. For the dough, put all the ingredients in a bowl and knead with a dough hook until smooth. Roll out the dough with a rolling pin on a floured surface. Using the tart tins, cut out 6 circles and place one circle in each tin, press down lightly, and pierce several times with a fork. If desired, cut out the remaining dough sheet with a shot glass and place the resulting small circles in muffin tins, also piercing once with a fork. Bake the dough in a hot oven at 180°C (top/bottom heat). Bake the mini tarts for about 15 minutes, and the mini muffins for about 10 minutes. Once the pastries are cooked, turn them out of the tin and let them cool. For the cream, mix the buttermilk with the tonka sugar. Soak the gelatin in cold water for several minutes. Fill a small saucepan with water and heat on the stovetop. Insert a melting pot. Squeeze out the gelatine well and pour it into the pan. Stir the gelatine over medium heat with a small whisk until it becomes liquid. Now gradually add a little of the buttermilk to the gelatine, stirring constantly. There should be no lumps! Now add the smooth gelatine to the buttermilk, stirring continuously. Then whip the cream and stir it into the buttermilk. Spread this mixture on the tartlets and muffin cups and let it set in the refrigerator for about an hour. Now melt the chocolate. Wash and halve the grapes and arrange them on the tarts. Finally, pour the chocolate over the top or sprinkle it over and decorate with sprinkles if desired. Place the tarts back in the refrigerator for a few minutes to allow the chocolate to set.