Berry Soufflé Tartlets with Crumble

Ingredients

• PASTRY
• 120 g butter, softened
• 1 pinch salt
• 10 g vanilla sugar
• 60 g icing sugar
• 2 egg yolks
• 250 g plain flour
• 1 tsp baking powder
• BERRY FILLING
• 300 g raspberries or blueberries
• 40 g sugar
• 20 g cornflour
• 50 ml water
• SOUFFLÉ TOPPING
• 2 egg whites
• 1 pinch salt
• 10 g lemon sugar, or vanilla sugar plus 1 tsp lemon juice
• 50 g sugar
• 80 g sour cream or yogurt
• 20 g cornflour
• Melted chocolate or chocolate spread, for decorating

Method

1. Beat the butter, icing sugar, vanilla sugar and salt until creamy.
2. Add the egg yolks and mix until combined.
3. Mix the flour with the baking powder.
4. Add the flour mixture and form a soft pastry dough.
5. Set aside approximately one quarter of the dough and freeze it.
6. Divide the remaining dough between six tartlet moulds.
7. Press the dough evenly over the bases and sides.
8. Place the berries, sugar, cornflour and water in a saucepan.
9. Cook over medium heat, stirring, until thickened.
10. Leave the berry filling to cool.
11. Preheat the oven to 170°C (340°F).
12. Whisk the egg whites with the salt until foamy.
13. Gradually add the lemon sugar and sugar.
14. Whisk until firm and glossy.
15. Fold in the sour cream or yogurt.
16. Fold in the cornflour.
17. Spoon the berry filling into the pastry cases.
18. Top with the soufflé mixture.
19. Grate the frozen dough over the tops.
20. Bake for 40 minutes.
21. Leave the tartlets to cool in the moulds before removing them.
22. Decorate with melted chocolate or chocolate spread.