Summary

Ingredients

For the sponge dough:

• 2 egg (s)
• 60 g suar
• 1 pinch (s) salt
• some lemon peel
• 40 grams flour
• 20 g cornstarch

For the cream:

• 6 sheets gelatin
• 240 ml lemonade (Schweppes Wild Berry)
• 2 tablespoon sugar
• 120 g couverture, white
• 50 ml Lillet Blanc
• 450 g cream
• Raspberries for decoration

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Instructions

1. Preheat the oven to 175 ° C top / bottom heat. Line a baking sheet with parchment paper.
2. For the sponge cake, stir the eggs with salt and sugar for 15 minutes until frothy. Add the lemon peel. Mix the flour with starch and sift into the mixture and carefully fold in by hand.
3. Spread the mixture evenly thinly on the baking paper and bake in the preheated oven for 8-10 minutes.
4. After baking, remove the biscuit from the baking paper immediately and let it cool down. Using a glass or a round cookie cutter the size of muffin cups, cut out 16 circles from the sponge cake plate.
5. Line a muffin tin with silicone molds. Silicone is important because otherwise the compound cannot be removed from the mold later.
6. For the cream, soak gelatine in cold water for about 5 minutes.
7. Bring the Schweppes to the boil with sugar and remove from the stove. Roughly chop the white couverture, pour it into the hot liquid and dissolve it. Squeeze out the gelatine and dissolve it too. Stir in the lillet and let the mixture cool down until it starts to gel.
8. Whip the cream until stiff and carefully fold it into the already gelling mass. Now fill the Lillet cream into the prepared silicone molds and press a raspberry into the middle. Place 1 biscuit circle on top and place the tray in the freezer. Chill the tartlets for at least 3 hours.
9. Then press the tartlets out of the molds and place on a wire rack, decorate with liquid chocolate if you like.
10. Let the tartlets thaw in the refrigerator for about 3 hours, alternatively at room temperature for about an hour.