Summary

Ingredients

• 250 g flour
• 125 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 3 egg (s)
• 125 g butter
• 275 g blueberries
• 275 g raspberries
• 150 g whipped cream
• 1 lemon (s), the grated zest and juice
• 150 g jelly, raspberry
• 1 tablespoon powdered sugar
• Lemon peel, to decorate
• Fat, for the molds

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Instructions

1. Mix the flour, 75 g sugar, vanilla sugar and salt. Add 1 egg and butter in flakes. Knead into a smooth dough with the dough hook of the hand mixer. Cover and chill for about 30 minutes.
2. Grease molds (approx. 75 ml; at the top 9.5 cm, at the bottom 7 cm in diameter). Carefully wash, sort and drain 75 g each of blueberries and raspberries. Mix 2 eggs, 40 g sugar, cream, lemon zest and lemon juice. Mix in the berries.
3. Roll out the dough on a floured surface. Cut out circles (approx. 10 cm in diameter), line the molds with them, press down and prick several times with a fork. Place the molds on a baking sheet. Spread the berry cream in the molds. Bake in the preheated oven (electric stove: 200 °, convection: 175 °, gas level 3) on the lower rack for 25-30 minutes. Let cool down. Carefully remove the tartlets from the molds. Let cool down. Wash, sort and drain 200 g of raspberries and blueberries.
4. Spread the berries on the tartlets. Warm the jelly slightly and stir until smooth. Spread over the berries with a tablespoon, allow to dry. Dust the edge with powdered sugar. Serve the tortelettes decorated with lemon zest.