- 1 pinch salt
- 1 bag vanilla sugar
- 3 egg yolk
- 60 g butter, cold
- 1 organic lemon, use grated zest and approx. 2 tbsp of juice
- 500 ml milk
- 20 g Maizena cornflour
- 1 vanilla pod, cut open lengthways and seeds scraped out
- 500 g raspberries
- 250 g gluten-free flour (Schär)
- 70 g sugar
- 100 g low-fat quark
- a little lemon balm for decoration
Mix the flour, sugar and salt in a bowl. Cut the butter into small pieces and add. Rub to a crumble between your hands. Add the low-fat quark, egg yolk, lemon zest and juice and quickly work to a smooth dough.
Divide the dough into about 10 equal-sized pieces, shape each piece into a ball and roll out to a circle between clingfilm. Line small baking moulds (Ø 10 to 12 cm) with baking paper. Place the rolled out dough sections in the moulds, neatly shape the edge and prick the base several times with a fork. Chill for 15 to 20 minutes.
For the vanilla crème, beat the egg yolk and sugar well with the beater attachment on a hand mixer until light and frothy. In a small pan, stir together the milk, cornstarch, vanilla sugar, vanilla pulp and pod and briefly bring to the boil. Slowly pour into the egg yolk mixture, stirring constantly. Return everything to the pan and simmer for about another 2 mins. until the crème thickens. Pour into a bowl and allow to cool. Remove the pod and stir again briefly.
Blind bake (i.e. without any topping) the tartlets in a preheated oven at 180° C for about 20 minutes. Allow to cool and remove from the moulds. Spoon the vanilla crème into the tartlets, top with the berries and decorate with lemon balm leaves.
- 1h 25 Preparation/cooking time: ca. 45m + Refrigerate: ca. 15m + Bake: ca. 25m
- Servings For 10 pieces
- Nutrition 283 Kcal