Almond Tartelettes with Raspberries

Directions

• Step 1 Mix 100g butter and 80g sugar in a bowl, add the egg and mix it into the mixture. Now add the almond and regular flour, knead everything together.
• Step 2 Roll out the dough on cling film, the dough should be rolled out flat so that the butter in it hardens more quickly, then the dough does not have to be in the fridge for so long but only for 30 minutes.
• Step 3 Sprinkle some flour on the plate and roll the dough out very flat, now you can take a mould and press it onto the dough, then simply spread the dough out in the mould around the edges. Optionally, you can also not roll out the dough and form small lumps, approx. 60g, and then roll them out separately and spread them out in the moulds.
• Step 4 Poke holes in the dough with a fork and place in the oven for 10 minutes at 200C. Allow to cool and then turn to the filling.
• Step 5 Heat the milk with 30g of butter and the vanilla in a saucepan. In a small bowl, add the egg yolks, 60g of sugar, a little milk and the starch, stir well and add to the saucepan. Bring everything to the boil.
• Step 6 Now add the white chocolate and stir quickly to avoid lumps. As soon as the cream thickens, take it off the heat and let it cool down a bit. You can also put cling film on it and press it lightly against the mixture to prevent a pudding skin from forming.
• Step 7 Now pour the cream into the cupcakes, you can do it with a piping bag or with a spoon.
• Step 8 Fit around 20 raspberries on a tartelette, if you like you can sprinkle some icing sugar on top.