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Raspberry tartlet with crumble of white chocolate and tarragon

Recipe for

4

person

persons

40
minutes
For the dough
90 g butter
175 g pastry flour
50 g icing sugar
15 g almond powder
2 eggs
Pinch of salt
For the filling
200 ml milk
2 egg yolks
2 sachets vanilla sugar
1 tbsp sugar
25 g instant pudding powder
120 ml cream
½ gelatine sheet
1 bar white chocolate
A few tarragon leaves

Roadmap

  • Preheat the oven to 180 degrees.
  • Mix the butter, flour, icing sugar, eggs, salt and almond powder together.
  • Rub the tartlets with butter and a little flour so that the dough does not stick.
  • Roll out the dough and place it on the small tart bases.
  • Cut away excess pieces of dough.
  • Bake the tarts blind by placing a sheet of baking paper with baking pearls on it. Bake for 25 minutes in the oven.
  • Place a bar of white chocolate on a sheet of baking paper and bake for 7 minutes.
  • Take it out, let it harden and break it into pieces.
  • Heat the milk with the vanilla sugar.
  • Soak the gelatine in a plate of water.
  • Put the egg yolks in a food processor and add the sugar.
  • Beat the egg yolk for a few minutes.
  • Add the pudding powder and also add a ladleful of milk.
  • Stir everything together for 5 minutes and then put this mass into the pan in which the hot milk is.
  • Stir everything together well and add the cream and gelatine.
  • Leave the mixture to cool for 2 hours.
  • Spread the cake cases with the yellow cream mixture, place the raspberries on top and finish off with the tarragon and white chocolate crumble.

Ingredients

for

4

persons

person

For the dough

Coöperatie Hoogstraten - Vector logo Hoogstraten

90 g butter

Coöperatie Hoogstraten - Vector logo Hoogstraten

175 g pastry flour

Coöperatie Hoogstraten - Vector logo Hoogstraten

50 g icing sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

15 g almond powder

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 eggs

Coöperatie Hoogstraten - Vector logo Hoogstraten

Pinch of salt

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

For the filling

Coöperatie Hoogstraten - Vector logo Hoogstraten

200 ml milk

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 egg yolks

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 sachets vanilla sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 tbsp sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

25 g instant pudding powder

Coöperatie Hoogstraten - Vector logo Hoogstraten

120 ml cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

½ gelatine sheet

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 bar white chocolate

Coöperatie Hoogstraten - Vector logo Hoogstraten

A few tarragon leaves

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

40

minus

  • Preheat the oven to 180 degrees.
  • Mix the butter, flour, icing sugar, eggs, salt and almond powder together.
  • Rub the tartlets with butter and a little flour so that the dough does not stick.
  • Roll out the dough and place it on the small tart bases.
  • Cut away excess pieces of dough.
  • Bake the tarts blind by placing a sheet of baking paper with baking pearls on it. Bake for 25 minutes in the oven.
  • Place a bar of white chocolate on a sheet of baking paper and bake for 7 minutes.
  • Take it out, let it harden and break it into pieces.
  • Heat the milk with the vanilla sugar.
  • Soak the gelatine in a plate of water.
  • Put the egg yolks in a food processor and add the sugar.
  • Beat the egg yolk for a few minutes.
  • Add the pudding powder and also add a ladleful of milk.
  • Stir everything together for 5 minutes and then put this mass into the pan in which the hot milk is.
  • Stir everything together well and add the cream and gelatine.
  • Leave the mixture to cool for 2 hours.
  • Spread the cake cases with the yellow cream mixture, place the raspberries on top and finish off with the tarragon and white chocolate crumble.

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  • Preheat the oven to 180 degrees.
  • Mix the butter, flour, icing sugar, eggs, salt and almond powder together.
  • Rub the tartlets with butter and a little flour so that the dough does not stick.
  • Roll out the dough and place it on the small tart bases.
  • Cut away excess pieces of dough.
  • Bake the tarts blind by placing a sheet of baking paper with baking pearls on it. Bake for 25 minutes in the oven.
  • Place a bar of white chocolate on a sheet of baking paper and bake for 7 minutes.
  • Take it out, let it harden and break it into pieces.
  • Heat the milk with the vanilla sugar.
  • Soak the gelatine in a plate of water.
  • Put the egg yolks in a food processor and add the sugar.
  • Beat the egg yolk for a few minutes.
  • Add the pudding powder and also add a ladleful of milk.
  • Stir everything together for 5 minutes and then put this mass into the pan in which the hot milk is.
  • Stir everything together well and add the cream and gelatine.
  • Leave the mixture to cool for 2 hours.
  • Spread the cake cases with the yellow cream mixture, place the raspberries on top and finish off with the tarragon and white chocolate crumble.

Recipe for

4

person

persons

40
minutes
For the dough
90 g butter
175 g pastry flour
50 g icing sugar
15 g almond powder
2 eggs
Pinch of salt
For the filling
200 ml milk
2 egg yolks
2 sachets vanilla sugar
1 tbsp sugar
25 g instant pudding powder
120 ml cream
½ gelatine sheet
1 bar white chocolate
A few tarragon leaves

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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recipes

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berries

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