Spreading the jam
Cut circles of eight centimeters out of the sponge cake. Stir the jam until it's smooth and bring it to a boil. Brush the sponge slices on one side and put two slices together.
Raspberry tartlets with curd cream
Creme
100g
curd cheese
100ml
whipped cream
1 coffeespoon
cream stiffener
40g
icing sugar
1 small package
vanilla sugar
50g
raspberry jam
1 coffeespoon
of pie jelly
4
eggs
150g
icing sugar
120g
flour
20g
custard powder
2 tablespoons of
sunflower oil
1 pinch
of salt
100g
1 piece
energy
1128 kJ
1600 kJ
269 kcal
382 kcal
fat
8.9 g
12 g
saturated_fat
3.2 g
4.6 g
carbs
40 g
57 g
sugars
27 g
39 g
protein
6.6 g
9.4 g
salt
0.1 g
0.1 g
Raspberry tartlets with curd cream
description & times
A fruity raspberry heart surrounded by sweet vanilla cream. This recipe is easy and fast to prepare, so it's very suitable for beginners and children. If you do not want to bake sponge cake, you can also use ready-made biscuit.
Mixing the curd cream
Beat the whipped cream together with the cream stiffener to a smooth and creamy consistency. Add the curd, sugar and vanilla sugar to the cream.
Adding the cream
Put the curd cream in a freezer bag and cut off the top. Put a heart-shaped cookie cutter on the tartlets and spray the cream all around. Cover the tartlets with the cream.
Covering with pie jelly
Dissolve one teaspoon of pie jelly in some water and cook according to the instructions. Carefully remove the cookie cutter and fill this heart with raspberries. Cover the raspberries with cooled jelly.
Raspberry tartlets with curd cream
Put the raspberry curd tartlets in paper cups and chill them until they are served. They are a lovely gift for Mother's Day or Valentine's Day.
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