Red Currant Tartlets
Ingredients
For the tarts
160
g
wheat flour
40
g
spelt flour
1
ts
baking powder
50
g
sugar
1
Pack(s)
vanilla sugar
1
Pinch(es)
salt
lemon rind, freshly grated
2
tb
water
100
g
margarine
For the covering
4
tb
icing sugar
2
tb
lemon juice
2
tb
amaretto
currants
chopped almonds
Also
tartlet tins
margarine, for greasing
breadcrumbs
Preparation
1. Tartlets: Fill all ingredients in a mixing bowl and work them for a few minutes with the dough hook of the hand mixer to form a homogeneous dough. Wrap the dough in cling film and put it in the fridge for about 20-30 minutes.
2. Roll out chilled dough on a floured surface with a rolling pin and cut out large round pieces. Grease pastry molds with margarine and sprinkle with breadcrumbs. Put dough into the molds and press it lightly. Sprinkle the surface with breadcrumbs. Bake in a preheated oven bake for 10-15 minutes at 170 °C.
3. Topping: Mix vegan alternative to sour cream with powdered sugar and lemon juice with, last pour in Amaretto. Store in the refrigerator.
4. Separate tartlets from the molds and leave to cool.
5. Spread cold Amaretto cream on the tart, sprinkle with fresh red currants and chopped almonds.
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