Ingredients:
125g flour
1 pinch of baking powder
25g sugar
1 egg yolk
65g butter
50 g dark chocolate couverture
1 tablespoon vanilla sugar
150 g crème fraîche
1 egg
30 ml raspberry spirit
1 teaspoon freshly chopped lemon balm
250 g raspberries
2 tablespoons melted raspberry jelly
Preparation:
In a baking bowl, add the flour, baking powder, sugar, egg yolk and butter and quickly process into a smooth shortcrust pastry. Chill and let rest for 1 hour.
After 60 minutes, roll out the dough on a lightly floured surface, place it in 4 tartlet tins and bake at 200 °C (180 °C fan oven) for 10 minutes. Then remove and immediately fall out of the molds. Melt the couverture over a water bath and brush the cake bases with it.
Mix the vanilla sugar, crème fraîche and egg until smooth and bring to the boil briefly, stirring constantly. Stir in the raspberry and lemon balm and distribute the mixture among the tartlets. Place raspberries on top and spread with jelly.
The raspberry tarts with lemon balm are ready.
Bon appetit!