Ingredients for 12 tarts:
- 1 Bio-Zitrone
- 200 grams of wheat flour
- 100 g spelled flour
- 100 grams of brown sugar
- 1 egg (size M)
- 150 g Butter
- 1 pinch of salt
- 500 g berries (raspberries, currants, blueberries)
- 250 g Ricotta
- 250g Greek yoghurt
- 2 THE Agavendicksaft
- 2 tsp vegetable gelling agent
- 3 tbsp white sugar
- Also: 12 brioche molds (ø 8 cm), butter and flour for the molds, baking paper, dried peas
Preparation:
- Grate the zest of the lemon. Mix flour with sugar in a bowl. Add the egg, butter in pieces and salt and knead to form a smooth dough. Chill for about 30 minutes. Preheat the oven to 180 degrees (160 degrees for a fan oven). Grease the brioche molds with butter and dust with a little flour.
- Divide dough into 12 portions. Roll out each slightly larger than the shape. Press into molds and prick with a fork. Line molds with baking paper and fill with peas. Bake in the center of the oven for about 12 minutes. Remove peas and bake for a further 8 minutes until golden brown. Carefully remove from the molds and leave to cool.
- read berries. Put a few currant stalks aside. Mix the ricotta with the yoghurt and syrup. Mix the gelling agent with 2 tablespoons of water and heat in a saucepan. Mix thoroughly first with 2 tablespoons of cream and then with the rest. Gently fold in the berries.
- Pour the cream into the molds. Chill for 1-2 hours. Roll the remaining fruit in the white sugar. Decorate the chilled tartlets with it.
Per piece 310 kcal fat: 15 g Mca. 75 minutes (without cooling time)
