Fruit tartlet recipe

Name: Fruit tartlet recipe
Prep time: 20 min
Cook time: 30 min
Total time: PT6.67H
Yield: 6
Cuisine: Switzerland
Ingredients: 200 g almond paste; 120 g egg yolk; 80 g egg white; 40 g sugar; 60 g white flour; 90 g milk part 1; 16 g granulated sugar; 0.5 tsp vanilla seeds; 12 g vanilla cream powder; 16 g egg yolk; 10 g milk part 2; 60 g full cream

Fruit tartlets: A summery treat for the palate

Now that summer is slowly approaching and those delicious berries are finally starting to grow here in Switzerland too, we thought we’d share another new recipe with you! With the high temperatures, it shouldn’t, of course, be a heavy cream cake, but simply something small, delicious and easy to digest. These fruit tartlets are perfect for the job. The base is a delicate almond sponge. Light, airy and fluffy, yet lovely and moist thanks to the almond mixture.

On top of that goes a delicious vanilla cream, which is then topped with the fruit of your choice. What are you waiting for? Off to the kitchen :)

Key figures

Quantity: 6 pieces

Preparation time:approx. 20 minutes

Cooling time: 6 hours

Baking time: approx. 30 minutes

Difficulty: Easy

Shelf life: 5 days in the fridge

Almond sponge cake

Ingredients	12 ø	30 ø
Almond paste*	200 g	400 g
Egg yolks	120 g	240 g
egg white	80 g	16 g
Sugar	40 g	80 g
plain flour	60 g	120 g

Vanilla cream

Ingredients	12 ø	30 ø
Milk (Part 1)	90 g	170 g
Granulated sugar	16 g	35 g
Vanilla seeds	1/2 tsp	1 tsp
Vanilla custard powder	12 g	30 g
egg yolk	16 g	35 g
Milk (Part 2)	10 g	20 g
Double cream	60 g	120 g

*You can also use marzipan instead of almond paste. To do this, simply replace 10 per cent of the marzipan with egg white. This will make it soft and spreadable.

12 ø: 180 g marzipan, 20 g egg white 30 ø: 360 g marzipan, 40 g egg white

Making the almond biscuit

Preheat the oven to 160 °C (fan).

In a large bowl, beat the almond paste (or the marzipan and egg white mixture) with the egg yolks until light and fluffy.

In a separate bowl, whisk the egg whites with the sugar until stiff. Now fold the flour and the beaten egg whites into the egg yolk mixture alternately.

Be sure to sieve the flour, otherwise it may form lumps.

Now spoon the finished sponge mixture into the silicone moulds. Each mould holds around 75 g. Bake in the preheated oven for approx. 30 mins. After baking, leave to cool on a wire rack for approx. 15 mins.

Pasteurized protein powder 100 g

Ready-to-ship quantity: more than 20 pieces

CHF8.50

Pasteurized egg yolk powder, 100 g

Ready-to-ship quantity: more than 20 pieces

CHF10.90

Vanilla cream powder, 120 g

Ready-to-ship quantity: more than 20 pieces

CHF5.90

Making the vanilla cream

Bring the milk (part 1) to the boil with the sugar and the vanilla seeds.

In a separate bowl, mix the egg yolks with the vanilla custard powder and the milk (part 2).

Now add about 1/3 of the hot milk to the egg yolk mixture, stirring continuously. This evens out the temperature and significantly reduces the chance of the egg curdling when it comes to the boil.

Now pour the tempered mixture back into the remaining vanilla milk. Cook the mixture, stirring carefully, until it thickens to a firm custard. As soon as the custard has thickened nicely, pour it into a bowl and cover it with cling film. Place the cling film directly on top of the custard to prevent a skin from forming. Then chill in the fridge.

After at least 6 hours in the fridge, you can now whip the custard with a hand mixer. Next, whip the double cream until stiff and fold it into the whipped custard mixture. Transfer the finished mixture into a piping bag and pipe it evenly onto the tartlets. Each tartlet takes about 30 g of cream.

Finally, decorate with berries of your choice and serve!