Raspberry tartlets

for 8 tartlets


100 g butter
175 g flour
70 g + 2 tablespoons sugar
1 egg yolk (size M)
300 g sour cream
1 pack vanillin sugar
1 teaspoon cream stiffener
12 teaspoons Darbo All Natural raspberry jam, strained
approx. 350 g raspberries
Icing sugar for dusting
Four for the work surface
Cling film

for 8 tartlets


Cut the butter into small pieces. Knead the flour, 70 g of sugar, butter, 1 egg yolk and salt first with the dough hook of the hand mixer and then with your hands to form a smooth dough. Wrap in foil and refrigerate for approx. 30 minutes. Roll out the dough thinly on a work surface that has been lightly sprinkled with flour and cut out 5 circles (each approx. 14 cm Ø). Line 5 tartlet moulds with lift-off bases (approx. 10 cm Ø) with the dough circles, and press down the edges firmly. Cut off any dough hanging over the edges. Prod the bases (and the edge) several times with a fork. Knead the remaining dough again and roll it out. Cut out 3 more circles, place them in the other moulds and prod with a fork as described above. Bake in a preheated oven (electric: 200 °C / fan oven: 175 °C / gas: level 3) for approx. 10 minutes. Mix the sour cream, vanillin sugar and 2 tablespoons sugar. Stir in the cream stiffener and continue stirring for approx. 1 minute. Spread just under a teaspoon of Darbo raspberry jam onto each tartlet. Distribute the sour cream creme onto the tartlets. Sort the raspberries and top them with the creme.
Stir 4 teaspoons of Darbo jam and 1-2 tablespoons water to a smooth consistency. Drizzle the tartlets with jam and refrigerate until ready to serve, then dust with icing sugar.


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