Vanilla cream tartelettes with fresh berries

Put 250 g of milk with the sugar and the vanilla seeds in a pan and heat everything over medium heat. Meanwhile, stir the vanilla cream powder in a separate bowl with the cold 50 g of milk – keep stirring until no lumps remain.

As soon as the milk is hot, pour a ladleful of it into the mixed powder mixture and stir quickly. Return everything to the pan and keep stirring without pause until the cream thickens noticeably. Then take it straight off the heat – that way nothing burns.

Fill the cream into a shallow bowl and lay the cling film directly onto the surface, not just over the rim. Let it cool completely. This step is the reason no skin forms later.

Whip the 160 g of cream until stiff and keep it cold. Briefly beat the cooled cream smooth with the mixer so it becomes supple. Then carefully fold in the whipped cream from bottom to top – work slowly so the mixture stays airy.

Fill the cream into a piping bag with a round piping nozzle (10 mm). For the large tartelettes (7 cm) reckon on around 30 g of cream, for the small ones (5.3 cm) about 20 g.

Next, garnish each tartelette with berries of your choice – combine freely whatever you like best. Dust the tartelettes with a little icing sugar and place a fresh mint leaf on top of each. Serve them as soon as possible – that keeps the shells crisp.