Raspberry and blackberry tartlets with yogurt
- 250 g flour, 50 g acc. Almonds
- 100 g Sugar, 1 pinch of salt
- 1 packet Vanillin sugar
- 125 g cold butter / margarine
- 1 Egg (Gr. M)
- Fett u. Breadcrumbs
- 2 sheet white gelatine
- 250 g Blackberries
- 200 g Raspberries
- 150 g Lemon yogurt
- 100 g Whipped cream
- Icing sugar
75 minutes
light
- 1.
- flour , Almonds, sugar, salt, vanilla sugar, fat in pieces and egg, first knead with the hand mixer and then briefly with your hands until smooth. Shape 6 balls out of it. Cover and chill for approx. 30 minutes
- 2.
- Grease 6 tartlet molds (12 cm Ø) and sprinkle with breadcrumbs. Roll out each dough ball in a round shape (approx. 12 cm Ø) on a little flour. Place in the molds, prick several times with a fork. Bake in a hot oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 20 minutes. Cooling down
- 3.
- Soak gelatine in cold water. Sort blackberries and raspberries, wash. Squeeze out the gelatine, dissolve over a mild heat. Stir in 2 tablespoons of yoghurt, then stir into the rest of the yoghurt
- 4.
- Whip the cream until stiff, fold into the yoghurt. Spread on the tartlets. Spread the berries on top. Approx. Chill for 30 minutes. Dust with powdered sugar
1 piece approx:
- 540 kcal
- 2260 kJ
- 10 g protein
- 30 g fat
- 54 g carbohydrates
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