Raspberry Tartlets (Tartellette Ai Lamponi)
Instructions
With the flour, butter and cut into pieces, sugar, egg yolk, a pinch of salt and the zest of half a lemon, prepare the pastry, tilling it as usual it is strictly necessary.
Then wrap it in a sheet of greaseproof paper and keep it in the refrigerator for at least half an hour.
Meanwhile grease and flour the molds 14 spherical with a diameter of 6 cm, with low walls.
After the indicated time raised the dough from the refrigerator and roll out the dough with the rolling pin to a height of 3 mm; covered with stencils, laying in each a teaspoon of jam.
Then toss them in the oven already warm to 220 degrees 10 minutes after take out of the oven, let cool and then remove the small pastries placing in each four raspberries.
Whip the cream, which should be well cool, and put it in a waterproof canvas pouch with spizzata nozzle; deponetene many sprigs on the edge of the dough, around raspberries, and a clump in the middle on this put a raspberry and decorated with a fresh mint leaf, obviously clean and dry.
Waiting to serve keep refrigerated, paste minding that there are as little as possible to avoid damaging the pastry; If you want to save time, you can prepare small pastries even several hours before offering and then decorate with raspberries and whipped cream, only at the last moment.
Ingredients and dosing for 4 persons
- 150 g of whipping cream
- 70 big healthy raspberry
- Raspberry jam
- Fresh mint
- For the pastry:
- 150 g of 00 white flour
- 90 g of butter
- 60 g of granulated sugar
- 1 egg yolk
- 1/2 lemon (zest)
- 1 pinch of salt
- For stencils:
- Butter
- Flour