Cherry Tartlets

Cherry Tartlets

Cherry Tartlets

Cherry Tartlets

Cherry Tartlets — elegant and delicious cakes with cream



  • 480 g flour
  • softened butter (82.5%), — 200 g
  • sugar — 400 g
  • vanilla sugar — 3 teaspoons
  • eggs — 3 pieces
  • frozen cherry — 150 g
  • lemon — ½ pieces
  • Salt — ¼ TSP


Knead the dough, then wrap in foil and place in the refrigerator for 1015 minutes.Place the dough between two sheets of parchment paper and roll into the layer thickness of 0.5 cm. Cup or bowl cut circles out of it. Put them in the moulds for tartlets.

Firmly clamp the dough to the bottom and sides, and remove the excess with your fingers. At the bottom make a few punctures with a fork. Bake for 1015 minutes at a temperature of 356° f. Cakes should be toasted. Then let them cool.

Cherries along with 200 gr sugar pour in saucepan, bring to a boil and minimal heat boil for 23 minutes. Drain the juice, add 100 g of sugar and cook for another 15 minutes. Whisk the 2 egg whites with vanilla sugar and 1 teaspoon of lemon juice in a dense foam. Add a thin stream hot Cherry Syrup, continuing to beat until mixture becomes thick.

Remove tartlets from cookie cutters. At the bottom of each put on 23 cherry. Transfer the beaten egg whites into a tight package with cut corner or in a cooking bag. Squeeze the beaten egg whites for tartlets.

These cakes are very tasty will wash down Power cocoa


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