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Raspberry tartlet with crumble of white chocolate and tarragon

The messy chef Jelle

The messy chef Jelle

dessert

40

minus

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.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

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

Fan of this recipe?

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Enjoy!

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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Watch the video

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 from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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