Tartlets with Berries and Sour Cream Filling
Crisp shortcrust tartlets filled with berries and whipped sour cream are a dessert where the contrast of textures takes center stage: crumbly buttery pastry, smooth cream, and fresh berries. Blind-baking with bean weights keeps the pastry from puffing up.
The sour cream filling here uses no heavy cream: well-chilled full-fat sour cream is whipped until fluffy and sweetened with condensed milk.
Good to Know
The butter and sour cream should be well chilled. Dry rice works in place of the beans. Use sour cream of 30 to 42% fat. Peach jam can be swapped for apricot.
Assemble the tartlets just before serving.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
Grate the butter, combine it with the flour, powdered sugar, egg, and salt, and knead a dough. Wrap and chill for 10 to 15 minutes. Preheat the oven to 180 C.
Roll the dough out 4 to 5 mm thick, press it into greased molds, cover with parchment, and pour in the beans.
Bake for 15 to 18 minutes until golden, remove the beans, and let cool.
Whip the chilled sour cream, add the condensed milk, and stir.
Put jam in the tartlets, top with the cream, and decorate with berries, mint, and powdered sugar.
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