Bosch 8 Series Recipes page 199

Berry tartlets with sour cream glaze
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Ingredients | For 8 servings
Ramekins
Shortcrust pastry:
300 g flour
1 pinch salt
100 g icing sugar
200 g butter
Topping:
125 g fresh bilberries
125 g fresh redcurrants
Glaze:
½ vanilla pod
200 g sour cream
1 egg
100 g sugar
In addition:
Butter for the ramekins
Per serving
483 kcal, 55 g carbs, 27 g fat, 5 g protein,
4,6 BU
Preparation
1 | Grease the ramekins well.
2 | For the shortcrust pastry, add the flour, salt
and icing sugar to the work surface. Cut the cold
butter into pieces and distribute at the edges.
Knead into a smooth dough quickly with cold
hands.
3 | Divide the pastry into 8 pieces of equal size,
roll out individually on a little flour and line the
ramekins. Prick the pastry bases with a fork
several times and chill the pastry in the
refrigerator for around 45 minutes.
4 | Sort the berries, rinse them briefly and let
them drip dry on kitchen towel. Strip the
redcurrants from the stalks.
5 | Slice the halved vanilla pod open lengthwise
and scrape out the pulp. Whisk together with the
other ingredients for the glaze.
6 | Distribute the berries in the ramekins, pour
the glaze over them and bake the tartlets as
indicated.
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Cakes and small baked items | 197
[ I n d e x : ]
Setting procedure:
Top/bottom heating
Ramekins on the wire rack, level 2
210 °C
Baking time:
approx. 25 minutes