Vanilla and berry tartlets

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Today I'd like to share a recipe for a perfect summer party dessert - shortcrust tartlets with vanilla filling and berries.

 

 
Tartlets come out fabulously buttery and crumbly. Filling is creamy and not too sweet, while berries not only decorate our tartlets, but also nicely balance the cream and provide a bit of character. Just bake them, fill them and eat them!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Shells

  • 1 and 1/3 cup (~ 200 g) flour
  • 2 tbsp (~ 30 g) icing sugar
  • 1 tsp vanilla sugar
  • 100 g butter
  • 2 egg yolks

Filling

  • 1 pack (250 g) mascarpone
  • 200 g whipping cream
  • 3 tbsp (~ 50 g) icing sugar
  • 1 tsp vanilla paste
  • Berries for decoration (eg. blueberries, raspberries, strawberries)

Method

  1. Prepare the shells. Into a large bowl add 200 g flour, 2 tbsp icing sugar and 1 tsp vanilla sugar. Mix through with a whisk.
  2. Add 100 g cold butter, straight out of a fridge. Combine fat with dry ingredients to wet sand consistency using a confectionery knife, a kitchen knife or fingers. If you're using your hands, be quick to prevent warming up the butter too much.
  3. Add 2 egg yolks and start kneading the dough with your hand. Do it in the bowl at first until the moisture from egg yolks is absorbed by the flour; then put the dough out onto a worktop. Knead it until the ingredients combine and form a compact, not too smooth dough. It should take no longer than 2-3 minutes.
  4. Form the dough into a ball, wrap it with plastic wrap and put into a fridge for 30 minutes, until completely cool.
  5. Take the dough out onto a worktop and roll it to 3mm thickness. Cut out discs slightly larger than the diameter of your tartlet tins. Grease each tin and dust them with semolina. Put a disc of dough into each tin and press it down to remove air bubbles.
  6. Prick the bottom and sides of each shell with a fork and put the shells into a fridge for further 30 minutes.
  7. Line each shell with a piece of  baking paper and weigh them down with a tbsp of dry rice, dry beans or baking beans.
  8. Bake the shells in a conventional oven preheated to 180 deg C for 15 minutes. Take the shells out of the oven and carefully remove baking paper and rice. Continue baking for 10 more minutes until shells are beautiful and golden.
  9. Take the shells out of the oven and set them aside for 10 minutes until slightly cooled and firmer. Take the shells out of the tins then and place them on a rack to cool completely.
  10. Prepare the filling. Into a large bowl pour 100 g cold whipping cream, 250 g cold mascarpone, 50 g icing sugar and 1 tsp vanilla paste. Whisk with an electric mixer until you get a thick, creamy filling. Use low speed at first until the cheese is mixed into the cream. Then, increase the speed almost to max and whisk until the right consistency. Put the filling into a fridge for the time it takes the shells to cool.
  11. Transfer the filling into a piping bag fitted with a star shaped tip, 1 cm in diameter. Fill each shell with filling and decorate with berries.
  12. Enjoy! 

Approximate nutritional value

1 tartlet (recipe makes 16 tartlets, 6 cm in diameter)

  • 222 kcal
  • Carbs: 16 g
  • Fat: 16 g
  • Protein: 3 g
  • Fibre: 1 g

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