Bellini Tartlet with Peach Sauce

For the Bellini Tartlets with Peach Sauce, crumble butter with flour, quickly knead with sugar, vanilla sugar, lemon zest, salt and yolks. Wrap dough in plastic wrap and let rest for about 2 hours. Preheat oven to 180°C.

Roll out the dough 1/2 cm thick, cut out 6 discs (Ø 75 mm), place them on the baking tray covered with baking paper and pierce with a fork and bake.Then remove from the oven and let cool. Cover 1 plate with plastic wrap. Place plastic rings on top and insert the dough slices. For the cream, cut peaches in half, remove seeds and cut into small pieces. Mix fruit pieces with sugar, bring to a slow boil and puree finely. Take away 100 g of the puree for the jelly. Dissolve 3 gelatine leaves in the remaining puree (approx. 200 g). Pour in sparkling wine and mix briefly, then allow fruit puree to cool. Whip the cream and fold in together with the yogurt. Fill the cream into molds. Cover the tartlets with plastic wrap and refrigerate for about 5 hours. For the jelly, dissolve 1 sheet of gelatin in reserved, warmed fruit pulp. Spread jelly over tartlets and chill again for about 1 hour. Then for the peach pulp, remove the peaches from the pit, cook until soft with sugar and white wine. Mix, strain and let cool. To serve, remove the Bellini tartlets from the molds with a small knife and place on plates.

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