John Myers
Mini – Tartlets …
The perfect mini – tartlets … recipe with a picture and simple step-by-step instructions.
- 1 teaspoon Butter
- 15 g Milka Zartherb
- 30 g Amarettini almond biscuits
- 100 g Tk sour cherries
- 1 tablespoon Powdered sugar
- 1 tablespoon Black Forest Kirsch
- 1 Tablespoon (level) Food starch
- 125 g Natural yoghurt 0.1%
- 0,5 Fresh lime
- 1 tablespoon Sugar
- 75 g Whipped cream
- 1 packet Vanilla sugar
- 2 sheet Gelatin white
- 0,5 Drained peach canned food
- Mint leaves
- Melt the butter and chocolate in a saucepan. Put the amarettini in a freezer bag and “run over” it with the rolling pin. Mix the biscuit crumbs well with the chocolate butter.
- Place two dessert rings on a board. Divide the biscuit mixture between the two and press it against the bottom. Chill for 20 minutes.
- Bring the cherries to a boil in a saucepan with powdered sugar and fruit water. Simmer gently for five minutes. Mix the cornstarch with a little cold water until smooth. Add to the cherries. Bring to the boil briefly while stirring. Take it from the stove and let it cool off.
- Spread the cherries on the two bases and chill again.
- Soak gelatine in cold water. Squeeze the lime. Mix the yogurt with the lime juice and sugar. Whip the cream with vanilla sugar until it is half stiff. Stir into the yogurt mixture.
- Squeeze out the gelatine well and dissolve it. Stir into the yogurt mixture. Chill briefly. When the mixture starts to gel, spread over the cherries. Chill for 1 to 2 hours.
- Use a knife to remove the tartlets from the edge. Carefully pull off the dessert rings upwards. Place the tartlets on the dessert plate. Garnish with peach wedges and mint leaves.
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