John Myers
Contents
show
Ingredients
For the shortcrust pastry:
- 250 g Flour
- 125 g Butter
- 60 g Sugar
- 1 pinch Salt
For the cassis curd:
- 150 g Cassis fruit puree
- 150 g Sugar
- 1 tbsp Food starch
- 3 Pc. Eggs
- 2 Pc. Egg yolk
For the topping:
- 70 g Mascarpone
- 140 g Cream
- 40 g Sugar
- 25 g Cassis fruit puree
For the chocolate chip:
- 100 g Dark chocolate
- 100 g Chocolate white
Fruit:
- Raspberries
- Blueberries
- Blackberries
- Cassis liqueur
Instructions
- Put blackberries in cassis liqueur the day before.
- For the shortcrust pastry, mix all the ingredients together and place the pastry in the refrigerator for about 30 minutes. Then butter the tartlet molds and lightly flour them.
- Roll out the shortcrust pastry and cut out a round shape larger than the tartlets. Then press the base into the tartlet molds and bake at 180 ° C for 20 minutes, then allow to cool.
- For the cassis curd, whisk the sugar with the eggs and starch, then fold in the cassis puree. Let the cassis curd thicken over a water bath (this takes a while). As soon as the cassis curd is nice and creamy, let it cool down and chill.
- For the topping, mix all the ingredients together and put them in a piping bag.
- For the chocolate chip, melt the dark chocolate and the white chocolate over a water bath. Spread a tablespoon of dark chocolate per chip on a piece of baking paper in a circle and drizzle the light chocolate on top. Then put the chips in the freezer.
- As soon as the tartlet bases are completely cold, the cassis curd can be spread over the bases. Then sprinkle the topping evenly over the filling, decorate with raspberries and blueberries, spread the pickled blackberries on top and decorate with the chocolate chip.
Nutrition
Serving: 100gCalories: 427kcalCarbohydrates: 53.2gProtein: 4.2gFat: 21.9g
