Tartelettes De Luxe

Prepare: Roll out the dough to a thickness of 2-3 mm on a little flour, cut out 8-9 rounds of approx. 10 cm diameter, place in ramekins, press the dough down well. Prick the base with a fork and leave to cool for about 30 minutes. Blind baking: approx. 15 min. in the middle of the oven preheated to 200 °C, remove, cool.

Cream: boil seeds, half cream, vanilla stalks and 1 pck. vanilla sugar, infuse for 2 min. Mix the egg yolks with the remaining vanilla sugar and the cornflour until smooth. Add the hot cream, stirring with a whisk, return to the frying pan, bring to the boil while stirring continuously, pour into a suitable bowl. Whip the egg whites until stiff, fold into the still hot cream, cool.

Tartelettes: melt cooking chocolate in a water bath, add vanilla flavoring. Spread it on the inside of the baked pastry buns and let it set. Shortly before serving, fill the Krem into the Bödeli and garnish with the Blueberries.

Note: If the dough is well chilled before baking, it does not need to be weighted down during baking. Otherwise, weigh it down with a slightly smaller ramekin or with parchment paper and legumes.

Tip: Add one of the two sachets of vanilla sugar to the snow, continue to whip until the mixture is glossy.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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