Tartlets with berries and blackberry flan
8 servings
40 minutes
Berry and blackberry flan tarts are a delicate dessert embodying the spirit of European pastry tradition. The cinnamon-infused linzer crust adds fragility and a subtle spicy aroma. Almond cream enriches the texture, while the blackberry flan with liqueur creates a deep, rich berry flavor with light hints of tartness. After baking, the tarts are adorned with fresh berries that add juiciness and freshness. This dessert not only pleases the eye but also serves as a perfect conclusion to an elegant dinner.
1
For the test, linzer with cinnamon. Beat the butter with powdered sugar. Boil the yolks and blend them. Add all remaining ingredients to the whipped butter. Bake at 170 degrees for 7-10 minutes.
- Butter: 200 g
- Cinnamon sugar (powdered): 25 g
- Egg yolk: 30 g
- Chicken egg: 3 pieces
- Ground cinnamon: 6 g
- Salt: 1 g
- Wheat flour: 150 g
- Baking powder (raising agent): 1 g
2
Almond cream. Mix all ingredients except for the pastry cream. Then add the pastry cream.
- Almond flour (ground almonds): 210 g
- Sugar: 45 g
- Starch: 20 g
- Creme patissiere (pastry cream): 210 g
3
Blackberry flan. Combine all ingredients (including almond cream) and blend, then add blackberry liqueur at the end.
- Blackberry puree: 100 g
- Frangipane (almond cream): 65 g
- Blackberry liqueur: 30 ml
4
Pour the prepared blackberry flan into the baked tartlets and bake again at 150 degrees for 7-10 minutes. Let cool.
- Frangipane (almond cream): 65 g
5
We decorate with strawberries, blackberries, blueberries, and raspberries. We sprinkle with powdered sugar.
- Fresh berries: 70 g
- Icing sugar: 170 g