Ingredients (for four people):
TART:
- 160g wheat flour
- 40g spelt flour
- 1 teaspoon baking powder
- 50g sugar
- 1 pack vanilla sugar
- salt
- 100g Alsan
- lemon rind freshly grated
- 2 tablespoons water
ALSO:
- tartlet tins
- some Alsan, for greasing
- breadcrumbs
COVERING:
- 225g vegan alternative to sour cream
- 4 tablespoons icing sugar
- 2 tablespoons lemon juice
- 2 tablespoons Amaretto
- currants
- chopped almonds
From our assortment
Preparation:
- Tartlets: Fill all ingredients in a mixing bowl and work them for a few minutes with the dough hook of the hand mixer to form a homogeneous dough. Wrap the dough in cling film and put it in the fridge for about 20-30 minutes.
- Roll out chilled dough on a floured surface with a rolling pin and cut out large round pieces. Grease pastry molds with margarine and sprinkle with breadcrumbs. Put dough into the molds and press it lightly. Sprinkle the surface with breadcrumbs. Bake in a preheated oven bake for 10-15 minutes at 170 °C.
- Topping: Mix vegan alternative to sour cream with powdered sugar and lemon juice with, last pour in Amaretto. Store in the refrigerator.
- Separate tartlets from the molds and leave to cool.
- Spread cold Amaretto cream on the tart, sprinkle with fresh red currants and chopped almonds.
Our tip: The very special extra fruit kick comes with our apple - red currant fruit dessert: simply boil the bag content with 200ml fruit juice or water and allow to cool briefly. Apply a few blobs of fruit dessert on the Amaretto cream and pull through with a fork, so that a beautiful marble effect appears. Decorate the tartlets with the “Spice-Blossom-Mixture” attached.
Recipe by Sophie Mathisz
