Red Currant Tartlets

Name: Red Currant Tartlets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portions
Ingredients: wheat flour; spelt flour; baking powder; sugar; vanilla sugar; salt; lemon rind, freshly grated; water; margarine; vegan alternative to sour cream; icing sugar; lemon juice; amaretto; currants; chopped almonds; tartlet tins; margarine, for greasing; breadcrumbs

Preparation time: 30 min
Cooking time: 15 min
Total time: 45 min

Difficulty: easy

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

225 g vegan alternative to sour cream

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.