Czech Jelly Tartlets
Crisp tartlets filled with delicate vanilla cream and decorated with colourful fruit look like little works of confectionery. A piping bag makes filling them easy, and cake jelly gives them a glossy finish. Chill until set and serve as an impressive dessert.
Prep: 40 min
Cook: 20 min
Servings: 1
Method
01.
Cut the butter into small pieces and work it together with the sifted flour, icing sugar, egg yolks, vanilla sugar and lemon zest into a smooth dough.
02.
Wrap the dough in cling film and chill it in the fridge to rest.
03.
Press pieces of the rested dough into metal tartlet tins, prick the bases with a fork and bake in a preheated oven at 180 °C for about 18 minutes.
04.
Leave the baked tartlets in the tins to cool slightly, then turn them out.
05.
Cook the milk, sugar and pudding powder into a thick cream. Stirring constantly, leave it to cool, or cover it with cling film.
06.
Beat the butter with the vanilla sugar until fluffy and gradually add the cooled pudding.
07.
Add the sour cream and beat everything together with an electric mixer until smooth. Flavour with rum.
08.
Fill a piping bag with the cream and pipe it into the baked tartlets. Be careful: use the cream sparingly.
09.
Cut the fruit into pieces, decorate the tartlets and place them in the fridge to set.
10.
Prepare the cake jelly according to the manufacturer's instructions.
11.
Dip the tartlets into the jelly, or carefully pour it over them. Then leave them to dry.
