Now that summer is slowly coming and the delicious berries are finally starting to grow here in Switzerland, we thought we'd share a new recipe with you! With the high temperatures, of course, it shouldn't be a heavy cream cake, but simply something small, delicate and easy to digest. These fruit tarts are perfect for that.
The base is a fine almond sponge cake. Loose, airy, light, but nice and moist thanks to the almond paste.
On top comes a delicious vanilla cream, which is then topped with the fruit of your choice. What are you waiting for?
Off to the kitchen :)
20 min.
30 min.
6 h.
Bring the milk (part 1) to the boil with the sugar and vanilla seeds.
In a separate bowl, mix the egg yolks with the vanilla cream powder and the milk (part 2).
Now add about 1/3 of the hot milk to the egg yolk mixture, stirring. This equalises the temperature and reduces the chance of the egg curdling when it comes to the boil.
Now add the leveled mixture back to the rest of the vanilla milk.
Now boil the mixture, stirring carefully, until it forms a firm pudding.
As soon as the pudding is nicely set, put it into a bowl and cover it with cling film. Place the cling film directly on the pudding to prevent a skin from forming. Then refrigerate.
After chilling for at least 6 hours, whip the pudding with a hand mixer.
Now whip the cream until stiff and fold it into the whipped custard.
Fill the finished mixture into a piping bag and spread evenly over the cupcakes.
You can fit about 30 g of cream on each tartlet.
Decorate with berries of your choice and serve!
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