Cherry tartlets recipe
Cherry Tartlets recipe
Ingredients
|
For the dough: |
|
| 125 g | soft butter |
| 100 g | icing sugar, sieved |
| ½ tsp | vanilla extract |
| 1 pinch(es) | salt |
| 1 | egg yolk |
| 250 g | plain flour |
| milk, 1-2 tbsp. | |
| For the topping: | |
| 450 g | morello cherries |
| 125 ml | single cream |
| 125 ml | milk |
| 50 g | butter |
| 1 | egg |
| 1 | egg yolk |
| 20 g | cornstarch |
| 1 pinch(es) | salt |
| 2 tsp | sugar |
Instructions
Stir together the butter, the sieved icing sugar, the vanilla extract, the salt and the egg yolk. Sieve the flour on the top and knead the mixture with the milk to a firm dough. Wrap the dough into cling film and place in the fridge to cool for 2 hours.
Preheat the oven to 200°C.
Thinly roll out the dough and line the tartlet tins (8 cm in diameter) with it. Bake for 10 minutes.
Drain the cherries and divide on the prebaked dough. In a saucepan, mix the single cream with the milk, butter, egg, egg yolk, cornstarch, salt and sugar. Bring to a short boil, stirring. Pour the cream over the cherries and bake the tartlets for further 20-25 minutes on the second rack from the bottom.
Allow the tartlets to cool in the tin, then remove and let cool completely on a wire rack.
Preparation time:
ca. 35 min
ca. 2 hrs
medium
310kcal
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