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Fruit tartalettes with creamland filling

Ingredients:
ALMOND SABLE
  •  180 g butter
  •  100 g powdered sugar
  •  1 pinch of salt
  •  45 g almond flour
  •  70 g eggs
  •  400 g wheat flour
CHEESE CREAM
  •  250 g cream
  •  200 g Hochland Creamland cream cheese
  •  30 g honey
  •  10 g lemon pulp
  •  150 g white chocolate
  •  5 g gelatine
DECORATION
  •  fresh fruit: berries, strawberries
  •  sugar decorations

Recipe step by step

  • 1. Combine the butter and all of the dry ingredients.
  • 2. Then add the eggs. Roll out between two papers and freeze.
  • 3. Cut out the desired shape, place in the tray.
  • 4. Bake in a preheated oven at 180ºC for 12 minutes.
  • 5. Soak the gelatine. Bring the cream and honey to boil.
  • 6. Add the gelatine to the cream and then blend everything together with the chocolate.
  • 7. Finally, while still blending, add Hochland Cream cheese.
  • 8. Refrigerate for 24 hours. After this time, beat in a mixer.
  • 9. Spoon the cream onto the baked tartelette and decorate it with fresh fruit.