Fruit tartlets (gluten-free)

Ingredients

Dough:

200 g Nomix gluten-free flour
65 g butter
65 g powdered sugar (including vanilla)
0,8–1 dl milk
1 yolk
ca. 5 g baking powder
lemon peel

Cream:

250 g curd cheese
vanilla sugar
ca. 150 g sugar
4 yolks

fruit or even almond flakes
to sprinkle with

How to prepare

Mix the dry ingredients adding the softened butter, milk and egg. Knead well and let the ready dough stand for about 1 hour in cold. Press a thin layer into the tartlet forms. You can also roll the dough flat, cut out circles and use the rolling pin to move the circles into the forms. Puncture the bases carefully using a fork and bake at 170 °C for about 15 minutes.

Prepare the cream by whipping the yolks and sugar over steam and mix the curd cheese into the resulting thick foam. Whip a thick cream and use a pastry bag, for example, to fill the cooled off tartlet bases.

Place fruit on the cream (strawberry quarters for example). You can finish by sprinkling some roasted almond flakes on top. Let the tartlets mature in cold.