Late summer tartelettes with caramel and blackberries

Lena from „Mein leckeres Leben“ has conjured up these delicious tartelettes with caramel and berries for you.

1. For the shortbread tartelette bases, preheat the oven to 180°C. Prepare two muffin or tartelette trays.
2. Quickly knead all the ingredients (except the water) for the shortcrust pastry with a food processor until a somewhat crumbly dough is formed. Add the water and continue kneading briefly to form a smooth dough. Now chill the dough for 30 minutes.
3. Roll out the dough on a floured work surface to a thickness of about 3mm, cut out circles with a cup, for example, and line the cavities in the muffin tray with them. Press down the edges a little. Prick the bottom of the dough 2-3 times with a fork. Place the muffins and the dough in the refrigerator for 30 minutes or in the freezer for 10 minutes. Then bake in a preheated oven at 180° for 20 minutes until golden brown. Remove the tartlets from the ramekins and let them cool on a cooling rack.
4. For the caramel, lightly simmer the sugar in a pan with 2 tablespoons of water until caramelized. Peel the bananas, mix with the milk and add to the caramel. Mix everything and let it simmer for 2-3 minutes. Allow the banana caramel to cool completely.
5. For the cream – whip the cream until creamy stiff and mix with sour cream, powdered sugar and vanilla. Pour into a piping bag fitted with a large star nozzle.
6. Spread 2 teaspoons of the caramel on each tartelettes, pipe the cream on top and decorate with the berries.