Tartlets
Description
Homemade tea-time pastries. Making “Cheesecake” tartlets is not difficult, but not very quick. It is better to stock up on patience and time—it is worth it. If you don’t have special perforated molds, use whatever you have. All other details are in the step-by-step recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour the wheat flour and almond flour, salt, and powdered sugar into a mixing bowl, add the cold butter cut into cubes, and crack in the egg.
- 3
Step 3
Using your hands or a stand mixer fitted with the paddle attachment, combine all the ingredients until they resemble damp sand.
- 4
Step 4
Divide all the dough into 2 parts. Place one part of the dough onto parchment paper and lightly press it down. Cover with a second sheet of parchment paper.
- 5
Step 5
Roll out the dough between two sheets of parchment into a thin layer about 2–2.5 mm thick. Do the same with the second portion of dough. Refrigerate (not in the freezer!) for at least 4 hours.
- 6
Step 6
After 4 hours, carefully remove the parchment first from one side of the dough, turn it over, and remove it from the other side. Cut out the cheesecake bases.
- 7
Step 7
Place the blanks on a perforated silicone mat. Make the sides, without pressing too deeply into the mold, as this will make removal more difficult later. Put the blanks in the freezer for 30 minutes.
- 8
Step 8
After 30 minutes, preheat the oven to 160 degrees in the "top-bottom-convection" mode. Bake the tart shells until they reach a confident golden color, about 15 minutes. If they are not browned enough, increase the time. For the first 5 minutes, monitor the baking process so the bottoms do not puff up and the sides do not collapse. If you see any minor issues, you can simply open the oven door slightly and adjust with a fork.
- 9
Step 9
To prepare the berry puree, pour the berries into a saucepan, sprinkle with 1 tbsp of sugar, heat, then mash into a puree; you can also pass it through a sieve.
- 10
Step 10
Beat the cream cheese with powdered sugar until smooth.
- 11
Step 11
Pour in the cold cream and continue whisking.
- 12
Step 12
Beat until light and creamy.
- 13
Step 13
Set aside one third of the cream in a bowl.
- 14
Step 14
Soak the gelatin with two tablespoons of water, let it swell a little, and then heat it by any method until it becomes liquid. If heating in the microwave, a few seconds are enough; otherwise, it will “run over.” You can also heat it in a water bath.
- 15
Step 15
Pour the melted gelatin into the berry puree and mix until smooth.
- 16
Step 16
Pour the berry puree with gelatin into the cream and cottage cheese mixture, then beat until smooth.
- 17
Step 17
Fill the shortcrust tartlets with a berry cream and cottage cheese filling.
- 18
Step 18
Spread the reserved creamy cottage cheese (white) layer on top. Refrigerate for 4 hours to stabilize.
- 19
Step 19
It’s time to taste the tartlets. If you have fresh berries, you can decorate the tops of the tartlets with them. The tartlets turned out very delicious, with a crispy shell and an extraordinarily beautiful, tasty filling.