Small Tarts with Fruity Berry Filling and Soufflé Mixture

Ingredients

• 120 g Butter
• 1 pinch of salt
• 10 g vanilla sugar
• 60 g powdered sugar
• 2 egg yolks
• 250 g flour
• 1 tsp baking powder
• 300 g raspberries or blueberries
• 40 g sugar
• 20 g cornstarch
• 50 ml water
• 2 egg whites
• 1 pinch of salt
• 10 g lemon sugar or vanilla sugar + 1 tsp lemon juice
• 50 g sugar
• 80 g sour cream or yogurt
• 20 g cornstarch
• melted chocolate or chocolate cream

Method

1. Cream together butter, powdered sugar, vanilla sugar, and salt.
2. Stir in egg yolks.
3. Incorporate flour and baking powder.
4. Divide dough, freeze ¼.
5. Distribute dough into molds.
6. Heat raspberries, sugar, cornstarch, and water and let cool.
7. Whip egg whites with salt until stiff.
8. Fold in lemon sugar, sugar, sour cream, and cornstarch.
9. Add berry filling into molds.
10. Spread soufflé mixture on top.
11. Grate frozen dough over it.
12. Bake at 170 °C for 40 minutes.
13. Let cool.
14. Decorate with melted chocolate.