Mini tartelettes

Ingredients

For 14 pieces:

250 g all-purpose flour

125 g cold butter, diced

1 sachet vanilla sugar

2 tbsp. table sugar

1 egg

1 pinch salt

Additionally:

1 tbsp. melted butter to grease the tins

2 tbsp. flour for the tins and work surface

Diameter of the tarte tins: 6 cm

For the filling:

300 ml whipped cream

250 g white chocolate, coarsely chopped

250 g Darbo all natural garden strawberry or raspberry jam

For the topping:

250 g fresh berries (raspberries, blueberries or strawberries)

1 tsp. icing sugar

1 tbsp. dried raspberries, finely ground

Preparation

For the shortcrust, quickly knead all ingredients until you have a firm dough. Wrap the dough in cling film and refrigerate it for half an hour. Brush the tins with butter and dust them with flour. Lightly dust the work surface with flour and spread the dough across it. The layer of dough should be about 4 mm thick.

Use a biscuit cutter (or a glass) with a diameter of 8 cm to cut out circles of dough. Place them in the prepared tins.

Use your fingers to form an edge and cut off any excess dough with a knife. Prick the bottom of the crust with a fork several times.

Bake at 160 °C (fan) for 20 minutes until golden brown. Leave the tartelettes to cool down completely before removing them from the tins carefully.

For the filling, heat whipped cream in a saucepan. Take it off the heat before it starts to boil. Carefully stir the chocolate into the cream with a whisk, then leave the mixture to cool down completely.

Fill the tartelettes with chocolate (up to ¾ of their height) and refrigerate them for at least 4 hours (ideally overnight).

Heat the jam in a saucepan on low heat while stirring it with a whisk to achieve a smooth texture. Fill the tartelettes up with the liquid jam. Refrigerate for another 2 hours.

Decorate the tartelettes with fresh berries, dust them with icing sugar and sprinkle the ground dried raspberries on top.