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Now that summer is slowly approaching and the delicious berries are finally starting to grow here in Switzerland, we thought we'd share a new recipe with you! With the high temperatures, it shouldn't be a heavy cream cake, of course, but simply something small, delicate and easy to digest. These fruit tarts are perfect for this.
The base is a fine almond sponge. Light, fluffy and light, but nice and moist thanks to the almond paste.
A delicious vanilla cream is placed on top, which is then topped with the fruit of your choice. What are you waiting for?
Off to the kitchen :)
20 min.
30 min.
6 h.
Bring the milk (part 1) to the boil with the sugar and vanilla seeds.
In a separate bowl, mix the egg yolks with the vanilla cream powder and the milk (part 2).
Now add about 1/3 of the hot milk to the egg yolk mixture while stirring. This equalises the temperature and significantly reduces the chance of the egg curdling when it comes to the boil.
Now add the equalised mixture back to the remaining vanilla milk.
Now boil the mixture while stirring carefully to form a firm pudding.
As soon as the pudding has set nicely, pour it into a bowl and cover it with cling film. Place the cling film directly on top of the pudding to prevent a skin from forming. Then refrigerate.
After chilling for at least 6 hours, whip the pudding with a hand mixer.
Now beat the full cream until stiff and fold into the whipped pudding mixture.
Pour the finished mixture into a piping bag and spread evenly over the tartlets.
Each tartlet should hold approx. 30 g of cream.
Finally, decorate with berries of your choice and serve!
Energy value in kJ: 1473 kJ | Energy value in kcal: 355 kcal | Fat: 26 g, of which saturates: 5 g | Carbohydrates: 18 g, of which sugars: 10 g | Protein: 12 g | Salt: 0.1 g
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