Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Blackberry curd
Mixture
Cream cheese mixture
To decorate
How it's done
Blackberry curd
Place the blackberries in a measuring cup, puree, transfer to a pan. Add the cornflour and all the other ingredients up to and including the salt, whisk together, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat, continue to stir briefly, then pour into a bowl through a sieve. Place a sheet of cling film directly on top of the curd, leave to cool, chill for approx. 1 hr.
Mixture
Unroll the puff pastry, cut out 6 circles (each approx. 12 cm in diameter), transfer to a baking tray lined with baking paper and prick all over with a fork.
Cream cheese mixture
In a bowl, mix the cream cheese with all the other ingredients up to and including the egg yolk. Spread the cream cheese mixture onto the centre of the rounds, leaving a border of approx. 2 cm. Brush the edges of the dough with egg white.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly on a cooling rack.
To decorate
Stir the blackberry curd, spread over the tartlet bases, and garnish with the blackberries.
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