- flour - 175 Grams
- butter - 100 Grams (75-dough, 25 per cream)
- egg yolk - 1 piece
- Ground almonds - 65 Grams
- salt - - To taste
- white chocolate - 200 Grams
- cream fatty - 100 milliliters
- frozen raspberry - 250 Grams
- gelatin powder - 2 Art. spoons
We put the raspberries to be defrosted. Mix the flour and almonds. Add egg yolks, butter, salt, stir and knead the dough. Long dough does not mix, otherwise it will lose its sandy consistency. If you think that the dough is dry, add a couple of spoonfuls of cold water. We wrap the dough in a film and cool it in the refrigerator for 30 minutes. When the dough is ready, divide it into 8 parts and roll it into thin layers. Lay the layers in the molds and carefully distribute it along the edges. If you have edges of the molds ribbed, then slightly thicken the dough around the edges, so that during the baking the dough does not lose the required thickness. Preheat the oven to 180 degrees. Make a few holes with a fork on the bottom of the dough. Bake for 20 minutes, until firm and golden in color. Now we make the filling. We break the chocolate into pieces. Bring the cream to a boil, add chocolate, butter and stir intensively until all the lumps are dissolved. We knead the defrosted raspberry to the mashed potatoes. Then grind it through a sieve and add gelatin. Raspberries should become thick, but still drain off the spoon. When the tartlets are ready, we spread out the raspberries (half the tartlets) in them and pour them with the chocolate mixture. We put the tartlets in the refrigerator for an hour or two until the chocolate thickens. Bon Appetit!
Servings: 4