Fruity cheesecake tartlets

Ingredients for 6 servings:

• 75 g butter
• 175 g flour
• 70 g powdered sugar
• 2 medium-sized egg yolks
• Salt
• 100 g currants
• 100 g blueberries (blueberries)
• 200 g sour cream
• 30 g sugar
• 100 g crème fraîche
• 1 packet of vanilla sugar
• 1 tbsp lemon juice
• Fat, for the molds

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the butter into pieces. Knead the flour, powdered sugar, butter, 1 egg yolk, and salt, first using the dough hook on a hand mixer, then by hand until you have a smooth dough. Wrap in plastic wrap and chill for about 30 minutes (preferably in the refrigerator). Wash and sort the berries. Grease 6 tartlet cases with lift-off bases (approx. 12 cm in diameter). Roll out the dough thinly on a lightly floured surface and cut out 4 circles (approx. 16 cm in diameter each). Line 4 cases with the dough, pressing the edges firmly. Trim any excess dough. Prick the bases several times with a fork. Knead the remaining dough again and roll it out. Cut out 2 more circles, place them in the remaining cases, and also prick them. Chill the cases. Mix together the sour cream, sugar, crème fraîche, vanilla sugar, lemon juice, and 1 egg yolk. Fold in half of the berries and fill the molds. Distribute the remaining berries on top. Bake the tartlets in a preheated oven at 200°C for approximately 20–25 minutes. Open the oven door. Remove the tartlets from the oven after approximately 20 minutes and cool on a wire rack.