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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.