Lena from "Mein leckeres Leben" has conjured up these delicious tartelettes with caramel and berries for you.
And this is how the tartelettes turn out:
INGREDIENTS
Shortcrust pastry:
300 g light-coloured spelt flour
½ tsp vanilla, ground
80 g icing sugar
180 g cold butter
1 egg
1 pinch of salt
½ organic lemon, zest
2-3 tbsp cold water
Caramel:
6 tbsp raw cane sugar
2 ripe bananas
100 ml whole milk
Topping:
350 ml whipped cream
150 g sour cream
¼ tsp vanilla, ground
2 tbsp icing sugar
500 g fresh berries - such as blackberries or raspberries
PREPARATION
Preheat the oven to 180°C for the shortcrust pastry tartelette bases. Prepare two muffin or tartelette trays.
Quickly knead all the ingredients (except the water) for the shortcrust pastry in a food processor to form a somewhat crumbly dough. Add the water and knead briefly to form a smooth dough. Chill the dough for 30 minutes.
Roll out the dough on a floured work surface to a thickness of about 3 mm, cut out circles using a cup, for example, and line the cavities in the muffin tin. Press the edges a little firmly. Prick the pastry base 2-3 times with a fork. Now place the moulds and the dough either in the fridge 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 moulds and leave to cool on a cooling rack.
To make the caramel, simmer the sugar in a pan with 2 tablespoons of water and allow to caramelise. Peel the bananas, blend with the milk and add to the caramel. Stir everything together and simmer gently for 2-3 minutes. Leave the banana caramel to cool completely.
For the cream - whip the cream until creamy and mix with the sour cream, icing sugar and vanilla. Fill into a piping bag with a large star tip.
Spread each tartelette with 2 tsp of the caramel, pipe the cream on top and decorate with the berries.